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I’ve heard it all about quinoa, seems like litteraly the world can be divided to it’s supporters and it’s opponents.
I’ll admit, the smell it produces while cooking is not the best, but other than that, it is a great grain, full of protein, easy to cook, absorbs flavors, what else can one ask from their grains?
I recommend you to give it a chance.
A few tips about quinoa: you can cook it like rice (measured amount of water until it is absorbed) or like pasta (a lot of water until the quinoa is ready then drain the water). I recommend the second, as I find it is the easiest way to make sure you get the right texture for the quinoa. Apart from that, if you have some vegetable broth sitting around in your freezer (I’ve recommended before and will recommend here again, always use your “tired” vegetables to make vegetable broth and keep it in measured amounts in your freezer), I recommend cooking the qunoa in the broth rather than in water, as it will taste even better.
This post is part of my special post for Rosh-Hashana 2016 vegan dinner recipes, check out the rest of the recipes here.
- 100 g mix baby leaves (about ½ cup, not packed)
- ½ cup white quinia
- ½ cup red quinoa
- ¼ cup bleached hazelnuts
- ½ cup pomegranate seeds
- For the vinaigrette:
- 2 table spoons tahini
- 1 table spoon olive oil
- 1 table spoon pure maple syrup
- 1 table spoon lemon juice
- 1 tea spoon mustard
- ½ tea spoon salt
- water to thin
- Cook the quinoa like pasta (in a pot full of boiling water), it should take about 20 minutes, you can taste 1 tea spoon after about 15 minutes to check. You'll also notice the germ of the quinoa kernels becomes almost transparent when the quinoa is ready. Drain and let cool.
- Slice the hazelnuts thinly and roast them on a non stick skillet on medium, heat for a few minutes (while stirring all along so they won't burn).
- Place in a big salad bowl the baby mix, quinoa, hazelnuts, and pomegranate seeds.
- Place all the vinaigrette ingredients in a small jar and shake until it is runny (use as much water as needed to thin it). Taste and adjust seasoning (the pomegranate can be either sour or sweet so adjust the vinaigrette accordingly). Pour the vinaigrette on the salad right before serving.
P.S.
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Moran