“Eating superfoods won’t turn you into a superhero, but it might help you look better in Lycra.” ~ Nicole Cody
Quinoa (pronounced keen- wah) is touted as one of the latest ‘superfoods’ and apparently all the cool and beautiful people have recently discovered it. As you well know, I’m not in the ‘cool and beautiful’ department but I have been eating quinoa for years, and it rocks!
It looks like a grain but quinoa’s actually a seed; gluten free, low in fat, high in complete protein, and chock full of iron, magnesium, calcium, potassium and zinc.
Today’s quinoa recipe can be served warm as a side, or cold, as a salad. It’s a terrific dish for all your vegan and vegetarian friends, as well as a tasty addition to your average carnivore’s plate. It also doesn’t take much cooking skill, so it can be prepared by the least confident of cooks! 🙂
I cup of quinoa, 2 cups of water or vegetable stock, 1/2 large or 1 small red salad onion finely diced, 1/2 to 1 cup of broken walnut halves, 2 oranges peeled with seeds and membranes removed and chopped into small pieces, 2 scallions/green onions/shallots chopped, 1 small bunch of coriander/cilantro chopped, butter lettuce or similar to serve.
Cooking the Quinoa:
Place quinoa and water or stock into a large saucepan and bring to the boil. Reduce heat, cover and simmer, stirring occasionally, until all the liquid has been absorbed and quinoa is fluffy and delicious. Feel free to eat a spoonful or two as a taste test.
While the quinoa is cooking, cut up your herbs, onion and oranges, roughly chop or break your walnut halves and drink some water. Water is good for you. If it’s cold drink warm water. There, doesn’t that feel better?
1 teaspoon of maple syrup, 1 tablespoon wheat-free tamari or soy sauce, 1/3 cup of fresh orange juice, 1 tablespoon of sesame oil, 1/2 to 1 teaspoon grated fresh ginger root (use this to taste!), 1 to 2 cloves of freshly crushed garlic, 1/2 teaspoon Chinese Five Spice powder (optional but good).
Whisk all ingredients together until well blended, or place into a lidded jar and shake vigorously to combine.
If you want to eat this as a warm side, immediately toss all the other ingredients and the dressing through the quinoa and spoon onto your washed and drained lettuce leaves.
For a cold side, let the quinoa cool and then add all other ingredients.
It looks very decorative served up in a pretty bowl lined with lettuce, or it can be plated up individually. This dish makes for great left-overs too!
To enjoy the rest of the Virtual Vegan Potluck recipes, click on the navigation buttons below.
Clicking go back takes you to Canned Time – a vegan delight, where Angela has created the most delectable Pear and Broccoli Sprout Salad with Balsamic Caramelized Sweet Potato Cubes.
Clicking go forward will land you at an unrefined vegan – hosted by the honestly amazing, undauntable, and most lovely Annie. Her blog is a thoughtful and beautifully assembled exploration of her journey into veganism, and that bumpy road we call life. Hugs and love to you, gorgeous Annie! Her offering today is Sweet Potato Fries with parsley, garlic and lemon zest.
Annie is the original inspiration behind these Virtual Vegan Potlucks, and I’m so glad that I stumbled upon her blog about the time when I first started my own. Thanks too to Somer and Jason for all their efforts with making this Potluck happen.
Thanks for visiting, and enjoy the rest of the Potluck! xx