Quinoa with Currants, Dill, and Zucchini Recipe

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Ingredients

  • 1 tablespoon extra-virgin olive oil
  • 1 bunch green onions, chopped
  • 3/4 teaspoons fine-grain sea salt
  • 1 cup / 6.5 oz / 185 g quinoa, well rinsed and drained
  • 2 cups water
  • 1/4 cup / 1 oz / 30g dried currants
  • 1 lemon
  • 2 sm-med zucchini, grated on box grater
  • 4 tablespoons toasted sesame seeds
  • 4 tablespoons chopped fresh dill
  • feta cheese, crumbled – as much or as little as you like

Preparation

To make the quinoa, heat the olive oil in a medium saucepan over medium heat. Add most of the green onions, a pinch of the salt, and cook until the onions soften, just a couple minutes. Add the quinoa and cook, stirring occasionally, until the grains dry out and toast a bit, roughly another 3 minutes. Add the water, the currants, the remaining salt; bring to a boil. Dial back the heat and simmer, covered, until the water is absorbed and the quinoa is just cooked through- 15 minutes or so. Be mindful here, you don’t want to overcook the quinoa, and have it go to mush.
While the quinoa is cooking zest the lemon, and squeeze 2 tablespoons of lemon juice into a small bowl.
When the quinoa is cooked, remove the pan from the heat. Stir in the zucchini, lemon juice and zest, most of the sesame seeds, and most of the dill. Taste and adjust for salt.
Serve, turned out onto a platter, topped with crumbled feta, and the remaining green onions, sesame seeds, and dill.
Prep time: 10 min – Cook time: 20 min
Serves 6.

Adapted from Maria Speck's Ancient Grains for Modern Meals
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Tahini Miso Sauce

Ingredients

  • 1/4 cup water, more to taste
  • 1 tablespoon mellow (light) miso
  • 1/3 cup tahini
  • 1 clove garlic, finely chopped
  • 1 teaspoon orange zest
  • 1 teaspoon lemon juice
  • 1 tablespoon finely chopped parsley

Method

In a medium bowl, whisk together all ingredients. For a thinner sauce, add more water.

Nutrition

Per serving (about 2 Tablespoons/40g-wt.): 120 calories (90 from fat), 10g total fat, 1.5g saturated fat, 0mg cholesterol, 190mg sodium, 5g total carbohydrate (1g dietary fiber, 1g sugar), 4g protein

Ref: http://www.wholefoodsmarket.com

Chopped Miso Salad Recipe

miso salad

  • 1 1/2 cups shallots, skinned and thinly sliced
  • splash of extra-virgin olive oil
  • pinch of salt
  • 2 tablespoons miso
  • 1/2 teaspoon powdered mustard (or a bit of whatever mustard you have around)
  • 2 tablespoons brown sugar (or honey or agave)
  • 1/4 cup (brown) rice vinegar
  • 1/3 cup mild flavored extra-virgin olive oil
  • 1 teaspoon pure toasted sesame oil (optional)
  • 1/2 of a medium-large cabbage
  • 1 cup slivered almonds, toasted
  • 1/2 medium red onion, sliced
  • 3/4 cup chives, minced
  • 8 ounces extra-firm tofu (see headnotes), room temperature

Stir together the shallots, splash of olive oil and big pinch of salt In a large skillet over medium heat. Stir every few minutes, you want the shallots to slowly brown over about 15 minutes. Let them get dark, dark brown (but not burn). if needed turn down the heat. Remove them from the skillet and onto a paper towel to cool in a single layer. they should crisp up a bit.

Make the dressing by whisking the miso, mustard, and brown sugar together. Now whisk in the rice vinegar and keep whisking until it’s smooth. Gradually whisk in the olive oil, and then the sesame oil. Two pinches of fine grain salt. Taste and make any adjustments if needed.

Cut the cabbage into two quarters and cut out the core. Using a knife shred each quarter into whisper thin slices. The key here is bite-sized and thin. If any pieces look like they might be awkwardly long, cut those in half.

Gently toss the cabbage, shallots, almonds, red onion, chives and tofu in a large mixing/salad bowl. Add a generous drizzle of the miso dressing and toss again – until the dressing is evenly distributed. Add more a bit at a time if needed, until the salad is dressed to your liking.

Serves 3 – 4 as a main dish, 6 – 8 as a side.

Ref: http://www.101cookbooks.com

Quinoa Salad Recipe with Lime + Fresh Mint

Quinoa salad recipes

Ingredients

  1. 1 cup dry quinoa
  2. 2 tablespoons fruity extra virgin olive oil
  3. Juice from 2 limes
  4. 2-3 fresh mint sprigs, leaves removed and chopped
  5. 2 tablespoons chopped fresh cilantro leaves or parsley
  6. Sea salt and fresh ground pepper, to taste
  7. A handful of sweet and ripe cherry or grape tomatoes, quartered
  8. 2 tablespoons diced red onion- or use 2 chopped scallions
  9. 1 garlic clove, minced

Preparation:
First, rinse your quinoa in a sieve.
Cook the quinoa as you would raw rice: in 2 and 1/4 to 2 1/2 cups fresh salted water, covered, until all of the water is absorbed.
Feel free to use rice cooker to do this. The quinoa turns out fluffy, tender and perfect.
Scoop the cooked quinoa into a bowl and add the rest of the ingredients, tossing lightly with a fork until combined.
Taste test and adjust seasonings.
Cover and chill- the longer, the better. In fact, I think this salad tastes better the second day- so plan ahead and make it the day before.
Makes 4-6 servings.

Ref:glutenfreegoddess

Quinoa Pilaf with Cranberries and Almonds

Ingredients

  1. 1 tablespoon extra virgin olive oil
  2. 1 small red onion, chopped
  3. 1 cup uncooked quinoa, rinsed and drained
  4. 2 cups low-sodium chicken or vegetable broth
  5. 1/2 teaspoon salt
  6. 2/3 cup dried cranberries
  7. 2/3 cup sliced almonds, toasted

Method

Heat oil in a medium pot over medium high heat. Add onions and cook, stirring often, until just softened, 2 to 3 minutes. Add quinoa and toast, stirring constantly, for 1 minute. Stir in broth and salt and bring to a boil then reduce heat to medium low, cover and simmer for 10 minutes. Stir in cranberries, cover again and continue to cook until liquid is completely absorbed and quinoa is tender, 8 to 10 minutes more. Toss with almonds and serve.

Nutrition

Per serving (about 5oz/140g-wt.): 220 calories (80 from fat), 9g total fat, 1g saturated fat, 0mg cholesterol, 240mg sodium, 32g total carbohydrate (4g dietary fiber, 9g sugar), 6g protein

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