Some food pix: Red Quinoa Garden Salad

R

richard-in-cincy

Well-known member
I mentioned making grain salads earlier. This is really wonderful. There is no recipe. I just cooked the grains and started throwing in whatever veggies I had in the garden and in the fridge. Tomatoes, peppers, peas, celery, carrots, broccoli, green beans, garlic, scallions, onions, lime basil, tarragon, Italian parsley, chives, rosemary. drizzle with olive oil, lime juice, lime zest, a splash of limoncello, salt, and peppr, toss and garnish. Very easy.

http://i56.photobucket.com/albums/g166/Finer_Kitchens/Richard/RedQuinoaGardenSalad.jpg

 
The first step I do when cooking any grain or legume, is to soak.

I do this without fail (see link for explanation). Seems the rest of the world has been doing this for centuries and continue to do so, and we in this country have managed to miss this basic step in our kitchens.

Plus it shortens the cooking time considerably.

Quinoa cooks quick. After soaking, I brought it to a simmer for 5 minutes, then drained. I knew it would continue cooking while it cooled down and I didn't want it mushy for this salad. I put it in the bowl, and stirred and turned it over every once in a while while I was prepping veggies, to start it cooling down. Before I added the fresh veggies, I stirred in 2 cups of frozen peas to bring the temp down so I didn't cook the rest of the veggies.

http://www.thenourishinggourmet.com/2008/03/nourishing-practices-soaking-grains-2.html

 
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