MENUS FOR QUINOA

QUINOA WITH CUCUMBERS, RADISHES AND MISO VINAIGRETTE

 Serves 6

Serve as a regular salad or as a topping for grilled or pan roasted fish or chicken.

3 cups cooked room temperature quinoa preferably fragrant quinoa on page xxx

1 medium English cucumber halved lengthwise, and cut into 1/4 inch thick half rounds

2 cups breakfast or other radishes cut attractively lengthwise

2 cups young sturdy greens such as arugula or kale

Miso vinaigrette (recipe follows)

Toss all the ingredients together with as much of the vinaigrette that you like and serve immediately.

Miso vinaigrette:

Makes about 1-1/4 cups

1/3 cup Dashi or defatted chicken stock

3-1/2 tablespoons white (Shiro) Miso

3 tablespoons seasoned rice wine vinegar

1 tablespoon toasted sesame oil

2 tablespoons soy sauce, preferably low sodium

1/2 cup or so canola or other neutral vegetable oil

2 tablespoons chopped sweet pickled sushi ginger

Add the stock, miso, vinegar and sesame oil to a mini processor or blender and with motor running slowly add oil to form a creamy dressing.  Add ginger and pulse a couple of times to very finely chop and incorporate.  Store covered and refrigerated for up to 3 days.  Pulse in a blender if sauce separates to bring it back together before serving.

 

CURRIED TOMATO SOUP WITH FRAGRANT QUINOA

Makes about 2 quarts serving 6

You could turn this into a main course soup by adding cooked shrimp, smoked chicken or grilled or roasted portabella mushrooms.  Curry powders differ in intensity so adjust to your own taste

2 cups diced onion

1 tablespoon chopped garlic

1 tablespoon or more good curry powder such as Madras style

1 tablespoon olive oil

1 28-ounce can whole peeled tomatoes with basil, well crushed with your hands

4 cups chicken or vegetable stock

1 cup dry white wine

1 tablespoon finely minced ginger

1 teaspoon whole fennel seed

1/4 teaspoon crushed red chile flakes, or to taste

Salt and freshly ground pepper to taste

2 cups fragrant quinoa (recipe follows)

Cilantro sprigs for garnish

Add oil, onion, garlic and curry powder to a soup pot and cook over moderate heat until onions have softened.  Add tomatoes, stock, wine, ginger, fennel seed and red chile flakes and simmer for 10 minutes.  Season to your taste with salt, pepper and additional curry if desired.  To serve:  Ladle soup into warm bowls, spoon warm quinoa into middle and top with cilantro.

 

Fragrant Quinoa

Makes 2 cups

1 cup well rinsed quinoa

1 tablespoon butter

4 quarter size coins of fresh ginger

2 whole star anise

1 large garlic clove, bruised with the side of a cook’s knife

1 3-inch cinnamon stick

1/2 teaspoon ground cumin

2 cups chicken or vegetable stock

Salt and pepper to taste

Add all to a small sauce pan and bring to a simmer.  Cover and continue to simmer for 10 minutes or until liquid is mostly absorbed.  Let stand off heat for 5 minutes.  Remove and discard ginger, star anise, garlic clove and cinnamon stick and fluff with a fork.