Quinoa is a very appropriate food to serve during any celebration of American culture, since the seeds, which are used like grain in cooking, are indigenous to the New World. Quinoa, and its close relations were used as food all over America, though the quinoa strain used in this recipe is known to be from the Andes. Quinoa is a complete protein source that is also gluten free, making this ancient seed a valuable addition to the pantries of vegans, vegetarians, and others on special diets.
The following recipe is best when made a day or two ahead of being served, enabling a busy cook time to prepare other parts of a large holiday meal. The ingredients of this salad are especially American, because it also incorporates corn and beans, which are also indigenous food crops. This quinoa salad can be served anytime, alone as a lunch salad, or as a side dish, hot or cold.
Ingredients:
- 2 cups uncooked quinoa
- 4 cups water
- 1 bell pepper
- 1/4 medium size red onion or 3 green onions
- 2 medium size tomatoes or 12 cherry or grape tomatoes
- 1/2 lb. firm tofu
- 15 oz. corn - frozen, canned or fresh
- 15 oz. black or turtle beans - canned, or precooked
- 2-3 Tbs. rice vinegar
- 2-3 Tbs. olive oil
- 1 clove crushed garlic
- a pinch of (c. 1/4 tsp.) cumin
- a pinch of paprika
- a pinch of anise or fennel seed
Directions:
- In a mortar, or a grinder crush the garlic, seeds, paprika, and cumin.
- Blend this together with the oil and vinegar in a large salad bowl.
- Chop or dice the following ingredients into pieces less than 1/3” x1/3”:
- 1 bell pepper
- 1/4 medium size red onion or 3 green onions
- Stir these into the dressing mixture in the bowl.
- Cube the tomatoes and tofu and fold in with the rest of the dressing mixture in the bowl
- Put this mixture in the refrigerator.
- Boil the quinoa in the 2 cups of water for 10 minutes or until the curls come out of the grain. Let this sit in the pan until all of the water is absorbed.
- Bring the chopped vegetable and dressing mixture out of the refrigerator and add the quinoa into the bowl, using a slotted spoon to make sure that not too much water is added, if there is any left.
- Add the beans and corn and combine the mixture.
- Refrigerate this salad until it is time to serve it. It can be served cold, or as a hot side dish, if put in the microwave in a large bowl, or reheated on the stovetop in a double boiler.
- Add salt, pepper, or cayenne pepper to taste before serving.
HOL101
Yana Marshall - Yana Ungermann-Marshall is a writer, artist and Information Professional currently working at Altadena Public Library as a Reference ...
