Quinoa with Chimmichurri Dressing and Orange Radish SaladIf you haven't tried cooking with quinoa before, don't worry, it's not hard and this recipe is worth it. |
 |
||
Ingredients: |
|||
|
Chimichurri Dressing 2 tablespoons cilantro leaves 2 tablespoons parsley leaves 1 garlic clove 1/4 jalapeno pepper, seeded (leave some seeds in if you like it hot) 2 tablespoons white vinegar 5-6 tablespoons extra virgin olive oil to taste Kosher salt Mix all solid ingredients with vinegar in a blender and blend until smooth. Slowly drizzle in oil while continuing to blend. Add salt to taste. If dressing is too thick, add a small ice cube to thin the sauce. Orange Radish Salsa This is a great accompaniment to the quinoa, the orange adds a nice touch of sweet to the spice in the quinoa. 1/2 orange, cut in segments, skin removed 1 radish, cut into small strips, about 1/16" 1/2 tablespoon parsley leaves, whole 1/2 tablespoon cilantro leaves, whole juice from remaining orange 1 tablespoon extra virgin olive oil to taste Kosher salt to taste black pepper Mix ingredients together and plate next to quinoa. |
|||
Quinoa Salad
½ cup quinoa, rinsed several minutes
½ cup water
½ cup chicken stock (use vegetable stock to make this vegetarian)
½ scallion, cut on an angle
½ small tomato, peeled, seeded and cut in small pieces (you can easily remove the skin by making a cut on the bottom of the tomato in the shape of a cross and putting it in boiling water for a minute or so, place the tomato in ice water to stop the cooking – this procedure is called blanching and shocking)
¼ cup roasted red pepper, diced
1½ tablespoons roasted pumpkin seeds
Add water and stock to sauce pan and bring to a boil. Add quinoa and cook until tender, you will see a small white line through quinoa that will tell you it is done. Toss lightly with dressing, and spread out and let cool. Once cooled, toss with remaining ingredients and dressing..