Q is for Quinoa

Q is for Quinoa

Quinoa is a grain but is not a true cereal. It has become very popular these days and can be used in a wide variety of dishes, in fact it can substitute for rice in any dish. The greens of the quinoa plant can also be eaten but they are not widely available. Oddly enough it is related to beetroot, spinach and tumbleweeds. A connection I would never have made. According to Wikipedia, Quinoa originated in the Andean region of Peru, Bolivia, Ecuador, Colombia and Chile, and was domesticated 3,000 to 4,000 years ago for human consumption in the Lake Titicaca basin, though archaeological evidence shows a non-domesticated association with pastoral herding some 5,200 to 7,000 years ago. I guess it's been around a very long time so it's odd that it has only appeared in our stores in recent years, I confess I have only ever used it in a salad recipe. Not really sure why I haven't used it for other dishes. By the way, it is pronounced KEEN Wa.

I was going to give the recipe I have used, but I have posted it a couple of times before. This looked good to me. The recipe tells you to wash the quinoa. The packets I have used do NOT tell you to do that so I would be careful what I was buying if I were you.

Beet, Blood Orange, Kumquat, and Quinoa Salad

My Recipes.com
4 servings

This hearty grain salad featuring blood orange sections, beets, kumquats and avocado is brimming

with rich colors, textures, and nutrients from the vitamin- and protein-packed ingredients.

Ingredients

DRESSING:

1/4 cup finely chopped green onions

2 teaspoons grated blood orange rind

1 teaspoon grated lemon rind

2 tablespoons blood orange juice

1 tablespoon fresh lemon juice

2 teaspoons finely chopped cilantro

1/4 teaspoon salt

1/4 teaspoon ground coriander

1/4 teaspoon ground cumin

1/4 teaspoon paprika

3 tablespoons extra-virgin olive oil

SALAD:

1 cup uncooked quinoa

1 3/4 cups water

1/2 teaspoon salt, divided

1 cup blood orange sections, chopped (about 4 medium)

1 cup diced peeled avocado

6 whole kumquats, seeded and sliced

2 medium beets, cooked and cut into wedges

Preparation

1. To prepare dressing, combine first 10 ingredients in a medium bowl, stirring with a whisk. Gradually add oil, stirring constantly with a whisk. Set aside.

2. To prepare salad, place quinoa in a fine sieve, and place sieve in a large bowl. Cover quinoa with water. Using your hands, rub grains together for 30 seconds; rinse and drain. Repeat procedure twice. Drain well.

3. Combine 1 3/4 cups water, quinoa, and 1/4 teaspoon salt in a medium saucepan; bring to a boil. Cover, reduce heat, and simmer for 10 minutes or until liquid is absorbed. Remove from heat; fluff with a fork. Combine quinoa, remaining 1/4 teaspoon salt, blood orange sections, avocado, and kumquats in a large bowl, tossing gently to combine. Add dressing; toss gently to coat salad. Spoon 1 cup salad onto each of 4 plates; top each serving with about 1/2 cup beets.. 

Have a great day