My supervisor at work has an extensive garden and often brings in fruits, vegetables and herbs that she's grown and treats that she's made. One day, she brought in beautiful breakfast radishes from her garden and had this recipe along side them because she figured that not a lot of people seem to know what to do with radishes. Seeing that it was a recipe for quinoa, I knew this would be the perfect excuse to finally cook it at home. I took some radishes and the recipe and made this the next day. I ended up preparing this ahead of time and refrigerating it-I think we both agreed that we liked this recipe cold, like a salad. This was the first quinoa dish that Matt and I tried, and I think it is a perfect recipe for anyone else who would like to try quinoa for the first time. The slight nutty flavor of the quinoa is really complimented by the Dijon vinaigrette, and there is a nice variety of textures from the quinoa and vegetables. Matt and I are now fans of quinoa and have it about once a week!
If you don't like or can't find radishes, I think that cucumber would be a great substitution for the radishes, and I also think cucumber would be a nice addition if you decided to add the radishes.
And just one more note for those of you who might be new to quinoa-I am just amazed at how the price of quinoa can vary so much. So far, I've found that the best place to purchase quinoa is from the bulk bins in Whole Foods-I usually get a little over a cup for just over a dollar. At that price, believe me, it's definitely worth a try!
1 cup quinoa, uncooked
2 cups water
6 french breakfast radishes (or whatever available variety), chopped into 1/4" squares (I think cucumbers would be a great substitution or addition here)
1/2 red onion (or less), finely diced (I used white)
1 tomato, chopped, or equal amount of quartered cherry tomatoes
2 tablespoon diced green or black olives
2 teaspoons chopped fresh parsley
Feta, mozzarella or any cheese of choice, if desired
Dressing:
1 tablespoons Dijon mustard
1/4 cup red wine vinegar
1/3 cup olive oil
kosher salt and pepper to taste
Place the quinoa in a mesh strainer and rinse with cold water for about 2 minutes.
Combine the quinoa and water in a sauce pan and bring to a boil. Cover, reduce the heat, and simmer until cooked, about 20-25 minutes. Allow quinoa to cool slightly.
2 cups water
6 french breakfast radishes (or whatever available variety), chopped into 1/4" squares (I think cucumbers would be a great substitution or addition here)
1/2 red onion (or less), finely diced (I used white)
1 tomato, chopped, or equal amount of quartered cherry tomatoes
2 tablespoon diced green or black olives
2 teaspoons chopped fresh parsley
Feta, mozzarella or any cheese of choice, if desired
Dressing:
1 tablespoons Dijon mustard
1/4 cup red wine vinegar
1/3 cup olive oil
kosher salt and pepper to taste
Place the quinoa in a mesh strainer and rinse with cold water for about 2 minutes.
Combine the quinoa and water in a sauce pan and bring to a boil. Cover, reduce the heat, and simmer until cooked, about 20-25 minutes. Allow quinoa to cool slightly.
Meanwhile, combine ingredients for the dressing in a small bowl; whisk to stir.
Once quinoa has cooled slightly, add it into a large bowl. Gently stir in onion, cucumber (if using), tomato, olives, parsley and cheese. Pour dressing over the ingredients. Stir gently to coat everything. Serve warm, at room temperature, or chilled.
Once quinoa has cooled slightly, add it into a large bowl. Gently stir in onion, cucumber (if using), tomato, olives, parsley and cheese. Pour dressing over the ingredients. Stir gently to coat everything. Serve warm, at room temperature, or chilled.
Source: Slightly adapted from Gone Raw
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