I first heard about this protein-packed grain a few years ago when the gluten-free craze was overtaking the world. Those culinary fads usually make me roll my eyes, because I love foods because they taste great, not because they're trendy.
I'd been afraid of it, too, because experts call it a "super-food," and as so many super-foods go, I feared it would taste like cardboard. Or dirt.
But I do like to experiment in the kitchen, and if quinoa is as awesome as everyone says, I'm willing to try it out (albeit seven years after it makes headlines).
So I did this weekend.
Given the "this may taste like cardboard" reservation, I decided to try it first in a prepared salad, to ease myself into the World of Quinoa.
It worked. If you're new to quinoa, try this (and don't be intimidated by the long ingredient list; you'll have most of it in your pantry):
Mexican Quinoa Salad
Serves 6 as a side, 4 as an entree
1 c. uncooked quinoa
2 c. chicken broth (or you can just use water)
1/2 red onion, diced
1 clove garlic, crushed
3/8 c. lemon juice
1/2 c. chopped fresh parsley
1/2 c. chopped fresh cilantro
1 tsp. dried oregano
1/2 tsp. dried basil
1/2 tsp. cumin
1/2 tsp. onion powder
1/4 tsp. garlic powder
salt, to taste
1 (16-oz.) can black beans, rinsed and drained
1 (15-oz.) can corn, drained
1 (2.25-oz.) can sliced black olives
1 large tomato, diced small
2-4 Tbsp. olive oil
- Cook quinoa according to package instructions (using chicken broth instead of water, if you'd like). Let cool.
- In a large bowl, mix together quinoa, diced onion, garlic, and lemon juice. (I let the crushed garlic clove simply flavor the lemon juice. I took it out before serving.)
- Stir into quinoa mixture the parsley and cilantro, seasonings, black beans, corn, olives, and tomatoes. Season with salt to taste.
- Drizzle the salad with olive oil just before serving, or on your single-serving plate. (I'd probably not drizzle any portion that may be leftovers; I think it might congeal in the fridge and be gross.)
This was so delicious with some grilled chicken, and I ate it for lunch as leftovers. I feel like a super-food super-hero right now. So. Much. Protein.
Have you already been on the quinoa bandwagon? Let me hear your favorite recipes!
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