Modern Quinoa Salad

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Modern Quinoa Salad

 

Source: Modern Vegetarian Kitchen

Serving Size : 6

 

FOR THE SALAD:

1/3 cup hulled sesame seeds

1/3 cup hulled sunflower seeds

1/3 cup hulled pumpkin seeds

1/2 cup arame (seaweed)

1 1/2 cups water

1/2 teaspoon coarse sea salt

1 cup quinoa -- rinsed and drained

1 cup corn kernels

1 red onion -- diced

1 red bell pepper -- diced

1 bunch red radishes (8 to 10) -- trimmed cut radishes into matchsticks

1 large carrot -- grated

 

FOR THE MARINADE:

1/2 cup cider vinegar (or lemon juice)

1/3 cup extra-virgin olive oil

1 small bunch cilantro -- trimmed leaves and tender stems chopped

2 green onions (white and green parts) -- trimmed and sliced

1 jalapeno pepper -- seeded and minced

1 garlic clove -- minced

coarse sea salt

 

 

1. Preheat oven to 375F (190C).

 

2. Spread the seeds on a baking sheet and toast in the oven for 12

minutes, or until golden brown. Pour them into a bowl and set aside to

cool.

 

3. Combine the arame with 2 cups of warm water and set aside to swell

for 10 minutes, until soft. Drain and set aside.

 

4. In a small saucepan over high heat, bring the water and salt to a

boil. Add the quinoa. When the water returns to a boil, reduce the

heat to low, cover, and simmer 20 minutes, or until all of the water

has been absorbed. Spread the quinoa on a baking sheet to cool.

 

5. In a pot fitted with a steamer, combine the corn kernels with the

red onion. Steam for 3 to 5 minutes, until crisp-tender. Remove to a

colander and chill under cold running water. Drain thoroughly.

 

6. To make the marinade, in a large mixing bowl, combine the vinegar,

oil, cilantro, green onions, jalapeno pepper, garlic, 2 teaspoons and

salt to taste. Whisk well.

 

7. Add the toasted seeds, quinoa, steamed vegetables, red pepper,

radishes, carrot, and arame to the marinade. Mix well and refrigerate

20 minutes to marry the flavours.

 

8. Taste for seasoning, add more salt and black pepper, if desired, and serve.

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NOTES : Keep your quinoa in an air-tight container in the refrigerator

and wash it well before cooking to remove its slightly bitter coating.