Today I'm sharing a new ingredient that I haven't used before or tasted.... Quinoa. What is it? Well according to what I found on the web it is:
Quinoa, a species of goosefoot, is a grain-like crop grown primarily for its edible seeds. It is a pseudocereal rather than a true cereal, or grain, as it is not a member of the true grass family.
Ok, there you have it - it's a seed! And it is pronounced KEEN-wah.
Now with the technical stuff aside, you probably want to know how it tastes... it's kinda nutty and to me it took on the flavor of the other dish ingredients. Would I make it again - yes. We both liked it and I'm going to be experimenting with some other dishes.
I love salads in the summer - do you?? You might want to give this one a try!Asian Quinoa Salad
Prep Time: 10 minutes
Cook Time: 15 minutes
Ingredients (4 servings)
- 1 cup water
- 2 Tbl rice vinegar
- 2 Tbl plum sauce
- 1 garlic clove minced
- 1 ½ tsp minced fresh gingerroot
- 1 tsp sesame oil
- 1/4 tsp salt
- 1/2 tsp red pepper flakes
- 1/2 cup quinoa, rinsed
- 1 med orange pepper chopped
- 1/2 cup diced water chestnuts
- 1/2 cup fresh sugar snap peas trimmed and halved
- 2 green onions thinly sliced
1. In a large saucepan bring to boil the 1st eight ingredients then add quinoa. Cover and reduce heat to simmer and let cook for 12-15 minutes until the water is absorbed
2. Take off from heat and add remaining ingredients, fluff with a fork; cover and let stand for 10 minutes.
Powered by Recipage
Another salad recipe you might enjoy is this Greek Salad recipe.