"Quinoa Salad" - New recipe

Quinoa Salad

Great for picnics.  Leave out the edamame to make it soy-free.

This recipe will be available in the next version of the free vegan cookbook (e-book published by Vitalita):

  A Taste of Vitality: Nutrient Dense Cooking

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QUINOA SALAD

NOTES : -- This salad is a complete meal by itself.

- For a meal on the run, wrap this salad in a Chapati or tortilla.

Recipe By     :Mark Foy

Serving Size  : 6     Preparation Time :1:30


  Amount  Measure       Ingredient -- Preparation Method

--------  ------------  --------------------------------

                        BEAN

  1                cup  garbanzo beans, cooked -- rinsed, drained (see "Glossary of Cooking Terms" in above cookbook for more information about cooking beans)

                        ---

                        GRAIN

  4 1/2           cups  water

  1           teaspoon  sea salt

  1 1/2           cups  quinoa -- washed

                        ---

                        ROASTED VEGETABLES

  1             medium  onion -- chopped

  4              small  Chioggia beets -- cut into 1" pieces

  6                     garlic cloves -- diced into pea sized pieces

  2              small  sweet potatoes -- cut into 1/2" pieces

  2        tablespoons  olive oil

     1/2      teaspoon  sea salt

                        ---

  2               cups  arugula leaves -- chopped

     1/2           cup  edamame, frozen, shelled -- thawed (optional)

                        ---

                        DRESSING

     3/4        recipe  15-Yuzu-Umeboshi Plum Dressing -- (this is another recipe in this cookbook - SEE BELOW) (use additional amounts of dressing as desired)

                        


BEAN

If cooking dried beans (rather than using canned beans), start cooking the beans.  For more information about cooking beans, see the "Glossary of Cooking Terms" in the front of this book.


GRAIN

(This is a different method of cooking grain that is similar to cooking pasta.)

Boil water and salt with in a pot.  When water boils, add washed quinoa and stir.  Continue to boil for 10 minutes stirring occasionally.  10 minutes produces a texture a little more like bulgur - 12 minutes creates a softer texture.

Cool grain (in refrigerator if possible).


ROASTED VEGETABLES

Combine onion, beets, garlic, and potatoes in a large bowl, and add oil.  Toss to coat all vegetables with oil.  Add salt, and toss again.  Cover a large baking sheet with parchment paper, and then add the vegetables, and bake in an oven (no need to preheat the oven) until roasted (lightly browned).  As needed, mix vegetables on the pan so all sides of the vegetables get evenly browned/roasted (and not burnt).  I don't like the sweet potatoes to get too mushy.  


Add vegetables to the quinoa.

Then stir in chopped arugula and thawed edamame.


DRESSING

Mix in dressing.


Serve immediately or refrigerate and serve.  Keeps in the refrigerator for up to a week.

Add more dressing as needed.


VARIATIONS:

- Use other beans or tempeh for the concentrated vegetable protein component.

                                    - - - - - - - - - - - - - - - - - - - 

Per Serving (excluding unknown items): 614 Calories; 37g Fat (52.0% calories from fat); 11g Protein; 65g Carbohydrate; 6g Dietary Fiber; 0mg Cholesterol; 638mg Sodium.  Exchanges: 3 Grain(Starch); 1/2 Lean Meat; 2 Vegetable; 0 Fruit; 7 Fat; 1/2 Other Carbohydrates.


Serving Ideas : Serve on top of fresh field greens with rice cakes.


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YUZU-UMEBOSHI PLUM DRESSING

NOTES : - Yuzu is an east asian citrus fruit similar to a lemon or a grapefruit.  It has a wonderful strong distinct flavor.

Recipe By     :Mark Foy

Serving Size  : 12    Preparation Time :0:10

Categories    : 15-Sauces and Dressings


  Amount  Measure       Ingredient -- Preparation Method

--------  ------------  --------------------------------

  6             ounces  flax oil -- (or hemp oil)

  2             ounces  sesame oil -- preferably unrefined

     1/4           cup  brown rice vinegar

     1/4           cup  brown rice syrup

     1/4           cup  yuzu juice -- (or bottled yuzu seasoning base)

  1         tablespoon  umeboshi plum paste

     1/8      teaspoon  sea salt

                        ---

  1              pinch  xanthan gum -- (optional) (not necessary, but gives the dressing a thicker consistency if desired) (use more for a thicker consistency)


There are 3 different methods for making this dressing:


(1) HALF BLENDED - HALF SHAKEN:

Combine all ingredients except xanthan gum in an air tight glass jar and shake to mix.  Take out half the dressing, add the xanthan gum to it (if you desire a thicker consistency), and blend this half with the xanthan gum using a hand blender, food processor, or regular blender.  (The longer the dressing and xanthan gum are blended together, the thicker the dressing will get; blend only briefly to limit the thickening.)  Add blended dressing back to the glass jar, and shake to mix.  The combination of blended dressing and shaken dressing makes for a thicker dressing that still has some texture (due to some of crushed garlic, etc. not having been blended).


OR


(2) ALL SHAKEN:

Combine all ingredients except xanthan gum in an air tight glass jar and shake to mix.  If desired, sprinkle the xanthan gum into the dressing in stages, shaking between additions.  I have found that if you add all the xanthan gum at once, it tends to clump and not provide the desired thickening effect (this is not a problem when blending, but is a problem when shaking).  Xanthan gum shaken into dressing does not provide nearly as much thickening power as xanthan gum blended into dressing.


OR


(3) ALL BLENDED:

Blend all ingredients in a blender (including xanthan gum if desired).  Note, when blending all of the dressing, a smaller amount of xanthan gum can thicken much more effectively than when shaking, so you may want to add the xanthan gum in stages, stopping when you reach the desired consistency.  Also, the longer the dressing and xanthan gum are blended together, the thicker the dressing will get; blend only briefly to limit the thickening.


Makes about 1-1/2 cups of dressing.


VARIATIONS:

- Use half lemon juice and half grapefruit juice in place of yuzu juice/yuzu seasoning base.

                                   - - - - - - - - - - - - - - - - - - - 

Per Serving (excluding unknown items): 190 Calories; 19g Fat (85.6% calories from fat); trace Protein; 7g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 72mg Sodium.  Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Fruit; 3 1/2 Fat; 1/2 Other Carbohydrates.


Serving Ideas : Serve on salad greens or steamed vegetables.