Quinoa: the 6,000 Year-Old Miracle Food!
The Moscovore’s Quinoa Salad with Orange Sesame Vinaigrette and Dried Cherries
Packed with more protein and minerals than almost all other foods, quinoa (pronounced “keen-woh”) is an ancient grass, and its seeds were a primary food group in the diet of the ancient Mayans and Azetcs. Today, quinoa is enjoying a roaring return to popularity amongst foodies on at least four continents. It’s a staple of healthy living and vegetarian lifestyles, as it is wheat and gluten free.
Quinoa is not a grass, but its seeds have been eaten for 6000 years. (Photo credit: Wikipedia)
In the past few years, quinoa has graced the menus of 5* restaurants and elementary school lunch boxes alike. Quinoa is ubiquitous! You find it in muffins, inside a turkey on Thanksgiving, alongside kale in a Co-op salad bar, and on the “A” shelf in the grain section. You can buy quinoa flour and quinoa pasta. Where I come from in the United States, there are even quinoa burgers (I like quinoa, but that seems excessive.) There is red quinoa and black quinoa and plain old beige quinoa.
Quinoa Needs Help!
I’ll be honest with you – quinoa is great, but not on its own. I think of it as an oboe – pleasant yet dull as a solo instrument,but so much better in an ensemble! The grains are very absorbent and so lend themselves beautifully to dressings and vinaigrettes. Because quinoa has a distinctively nutty and earthy flavor, I find it best to introduce opposing flavors to set it off. Citrus is a natural choice, as is ginger, sesame, garlic, and onion. They all show up in this easy and versatile quinoa salad, which is perfect as a side dish, ideal as ballast and heft to a green salad, or satisfying just on its own for a quick and nutritious snack or lunch.
Quinoa Pairs Well!
Quinoa is a natural accompaniment to all game, poultry, and some fish. It makes a great canvas to roasted vegetable and a reliable partner for legumes — notably chick peas and lentils. My rule of thumb is: the meatier your meat, the lighter your dressing should be. Try the recipe below with turkey, chicken, or shrimp.
Where To Buy Quinoa in Moscow?
Azbukha Vkusa carries quinoa, as does Metro Cash & Carry. Consult The Moscovore’s bi-lingual shopping lists for Russian translations of the ingredients in this salad.
Orange Sesame Quinoa Salad with Dried Cherries:
This salad, partially inspired by Whole Food’s version with lemon, dill, and cranberry owes much as well to Maria Speck’s wonderful cookbook, “Ancient Grains for Modern Meals,” which I enthusiastically recommend for anyone looking to explore the world of grains further. It can be served molded for an elegant presentation, or just heaped in a serving dish, garnished with bright green cilantro and mint and the accent black of toasted sesame seeds!
Mold Orange Sesame Quinoa Salad for an Elegant Presentation
Orange Sesame Quinoa
Print recipe
| Serves | 12 |
| Prep time | 45 minutes |
| Cook time | 25 minutes |
| Total time | 1 hours, 10 minutes |
| Dietary | Vegan, Vegetarian |
| Meal type | Appetizer, Lunch, Salad, Side Dish |
| Occasion | Barbecue, Casual Party, Thanksgiving |
| Region | African |
| From book | Ancient Grains for Modern Meals |
Ingredients
- (1 cup) 250 ml quinoa
- (2 cups) 500 ml water
- (5 oz) 150 g dried cherries
- 1 bunch scallions
- 1 red, yellow or orange pepper (diced)
- (2 Tbl) 30 ml olive or vegetable oil
Vinaigrette
- (1/3 cup) 75 ml sherry vinegar
- (1/3 cup) 75 ml sesame oil
- 1 orange (zested, then juiced )
- (1/3 cup) 75 ml olive oil
- 1 knob fresh ginger (peeled and grated)
- (1 Tbl) 15 ml sumac (available at the farmers' markets of Moscow or Middle Eastern or Khalal foodstores)
- (1 Tbl) 15 ml sea salt
- (2 Tbl) 30 ml coriander seeds (crushed with a mortar and pestle)
- (1/4 teaspoon) 1 ml ground cinnamon
Garnish
- (1/3 cup) 75 ml fresh mint (roughly chopped)
- (1/3 cup) 75 ml fresh coriander (cilantro) (roughly chopped)
- (2 Tbl) 30 ml black sesame seeds (toasted)
Directions
| 1. | Prepare the vinaigrette: Place all of the Vinaigrette ingredients into a food processor fitted with a steel blade or in and process for 10-20 seconds until well combined. You can also use a hand-held mixer. Set aside. |
| 2. | Heat the 2 Tbl (30 ml) or olive or vegetable oil in a deep skillet or Dutch Oven over moderate heat. Add the scallions and a pinch of sea salt and cook for approximately 1-1/2 minutes until the scallions are soft. |
| 3. | Add the quinoa and stir with the back of a wooden spoon to ensure that the grains are thoroughly coated with the oil. Take care that they do not brown. You will know the grains have been toasted sufficiently when they begin to emit a nutty odor and the occasional grain "pops." |
| 4. | Add the water and cherries and the remaining salt and bring to a slow boil. Immediately reduce heat to low and simmer, covered, until all of the water is absorbed by the quinoa. Use a fork to "fluff" the quinoa. |
| 5. | Decant 1/4-cup of the vinaigrette and set aside. Add the remainder to the quinoa and toss to combine. Tent loosely with tin foil or a clean tea towel and let sit for 20-30 minutes. The quinoa will absorb the vinaigrette, so don't worry if it seems a bit soupy at first. |
| 6. | Prior to serving, toss the quinoa with the remaining 1/4-cup of vinaigrette, the diced peppers. Serve molded or just heaped in a serving dish, garnished with cilantro, mint and sesame seeds. |
| 7. | Prior to serving, toss the quinoa with the remaining 1/4-cup of vinaigrette, the diced peppers. Serve molded or just heaped in a serving dish, garnished with cilantro, mint and sesame seeds. |
| 8. | Prior to serving, toss the quinoa with the remaining 1/4-cup of vinaigrette, the diced peppers. Serve molded or just heaped in a serving dish, garnished with cilantro, mint and sesame seeds. |
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Perfect! I have to take a salad to a friends’ for dinner soon and this one will absolutely fit the bill – thanks Jennifer!
I am a big fan of quinoa, and use it similarly to how you recommend here.
My standard recipe is a salad with green onions, feta, dried cranberries (or fresh pomegranate), lemon zest and juice, olive oil, toasted nuts (pine nuts, sliced almonds, or walnuts), sesame seeds, and herbs (lots of parsley and chives and coriander).
Lately I’ve been doing a sort of Jamie-Oliver-take with finely chopped chilis, lemon, mint and coriander.