Recipe: Modern Quinoa Salad

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Modern Quinoa Salad

 

Source: Modern Vegetarian KitchenServing Size : 6

 

FOR THE SALAD:1/3 cup hulled sesame seeds1/3 cup hulled sunflower seeds1/3 cup hulled pumpkin seeds1/2 cup arame (seaweed)1 1/2 cups water1/2 teaspoon coarse sea salt1 cup quinoa -- rinsed and drained1 cup corn kernels1 red onion -- diced1 red bell pepper -- diced1 bunch red radishes (8 to 10) -- trimmed cut radishes into matchsticks1 large carrot -- grated

 

FOR THE MARINADE:1/2 cup cider vinegar (or lemon juice)

1/3 cup extra-virgin olive oil1 small bunch cilantro -- trimmed leaves and tender stems chopped2 green onions (white and green parts) -- trimmed and sliced

1 jalapeno pepper -- seeded and minced1 garlic clove -- mincedcoarse 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. - - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 397 Calories; 25g Fat (54.6% calories from fat); 11g Protein; 37g Carbohydrate; 6g Dietary Fiber; 0mg Cholesterol; 212mg Sodium. Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 4 1/2 Fat; 0 Other Carbohydrates.

 

NOTES : Keep your quinoa in an air-tight container in the refrigerator and wash it well before cooking to remove its slightly bitter coating.