Quinoa Salad, as seen in "Using Whole Grains: Quinoa" (Webisode 5)
Friday, May 20, 2011 at 03:13AM Moroccan Quinoa Salad (Created by Your Kitchen Dietitian)
Recipe makes 4 servings
Ingredients:
1 cup quinoa
2 teaspoons olive oil
2 cloves garlic, minced
1/3 cup dried apricots, coarsely chopped
2 cups water
¼ tsp salt
1 cup red bell peppers, chopped
¼ cup shredded coconut
8 cups baby spinach
¼ cup sliced almonds, toasted
½ cup Tangy Moroccan Dressing
Directions:
1. Toast quinoa in a pan over medium heat. Stir until it becomes aromatic and begins to crackle (about 5 minutes). Transfer to a fine sieve and rinse.
2. Heat oil in a pan over medium heat. Add garlic and cook, until golden (about 1 minute). Add apricots and the quinoa, stirring often, until the quinoa has dried out and turned light golden (about 3 to 4 minutes). Add water and salt, bring to a boil. Reduce heat to medium-low and simmer, uncovered, until the quinoa is tender and the liquid is absorbed (about 15 to 18 minutes).
3. Make the Tangy Moroccan Dressing (see below).
4. Chop red bell peppers.
5. Transfer the quinoa to a bowl, let cool for 10 minutes, and toss with 1/2 cup of the dressing.
6. Just before serving, add red bell peppers and shredded coconut. Toss spinach with the remaining dressing in a large bowl. Divide the spinach among 4 plates. Mound the quinoa salad on the spinach and sprinkle with slivered almonds.
Tangy Moroccan Dressing
Ingredients:
4 Tbsp lemon juice
2 Tbsp nonfat plain yogurt
2 tsp honey
¼ tsp ground ginger
¼ tsp ground cinnamon
¼ tsp ground cumin
2-3 Tbsp olive oil
¼ tsp salt, or to taste
Freshly ground pepper to taste
Directions:
1. Whisk lemon juice, yogurt, honey, cumin, cinnamon and ginger in a small bowl until blended.
2. Slowly whisk in oil so that the dressing becomes smooth and emulsified.
3. Season with salt and pepper.
4. Cover and refrigerate for up to 2 days.
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