This is one of my favorite summer salads. Quinoa is a complex grain which is incredibly high in complete protein and a good source of iron. In the summer I use fresh grapes instead of dried cranberries and fresh chopped lemon verbena from the garden. I make this for all my nursing friends with new babies since it tastes fresh and keeps well for days – the perfect midnight snack!
Bring 8 quarts of salted water to a boil and add 2 cups quinoa rinsed very well (otherwise it will taste bitter)
Cook for 10 minutes then drain in a fine mesh strainer
Before it cools completely pour it in a bowl and add 1 – 1 1/2 cup of dried cranberries depending on your taste. This allows the cranberries to fluff up a bit.
In a small bowl mix together
1/4 cup mirin (rice wine)
1/4 cup lemon
2 – 3 T honey depending on how sour your lemon is
1 – 2 T extra virgin olive oil or macadamia nut oil
Sea salt and pepper according to taste
You will have too much sauce so use as much as you need to get the texture you like. Pour the sauce over the quinoa and mix it well.
Once the quinoa has cooled add:
1/2 chopped small bunch of cilantro
1 small handful finely chopped mint
2 stalks celery chopped fine
Mix well and enjoy.
Sarah J. says:
Annette,
This looks DELICIOUS! I’m a huge fan of quinoa. I sneak it into many of Carson’s soups. My favorite way to eat it is with diced shallots, halved grape tomatoes, a drizzle of olive oil, and sea salt — oh and a bit of broccoli, sometimes.
Love your blog!
Sarah
April 16th, 2008 at 12:26 am
dohfiddle says:
great recipe and looks great never tried quinoa.looking forward to it.
August 8th, 2008 at 9:10 am