Here’s another of our favorite Wine Country Recipes we’d like to share with you – Red Quinoa Salad, which is occasionally part of the picnic lunch we provide on our Platypus Wine Tours. Enjoy!
Red Quinoa Salad
- 1 1/4 cups red quinoa
- 1 small onion coarsely chopped
- 2 1/2 cups vegetable broth
- 3 yellow and/or orange bell peppers, quartered
- 2 medium zucchini, chopped and blanched
- 2 teaspoons extra-virgin olive oil
- 1 teaspoon fresh lime juice (I like a little more than the recipe calls for)
- 1 teaspoon soy sauce
- 1/2 teaspoon ground cumin
- White pepper
- 1/4 cup chopped fresh cilantro
- 3 scallions, chopped
Prepare grill for cooking.
Wash quinoa in at least 5 changes of water, rubbing grains and letting them settle before pouring off water, until water runs clear. Drain in a large sieve. Add quinoa to a saucepan of boiling salted water and cook 10 minutes. Drain in sieve and rinse under cold water.
Set sieve over a saucepan with 1 1/2 inches boiling water (sieve should not touch water) and steam quinoa, covered with a kitchen towel and lid, until fluffy and dry, about 10 minutes. (Check water level in pan occasionally, adding water if necessary.) Spread quinoa on a baking sheet to cool.
OR – the easy way is to put in rice cooker with a brown rice option and follow directions provided by the rice cooker for brown rice, 2 parts liquid to 1 part dry. For extra flavor, add the chopped onion with the quinoa and broth in the rice cooker.
While quinoa is cooking, grill bell peppers on a well-oiled rack set 5 to 6 inches over glowing coals until slightly softened, about 4 minutes on each side. Cut bell peppers crosswise into thin strips. Peel the peppers after grilling for a nicer salad.
After quinoa cools completely to room temperature, whisk together oil, lime juice, soy sauce, and cumin in a large bowl and stir in quinoa, bell peppers, zucchini, cilantro, scallions, and salt and pepper to taste.
You can make quinoa salad 1 day ahead and chill, covered. Bring to room temperature before serving. If you prefer, grill bell peppers in a hot well-seasoned ridged grill pan over moderate heat.
Stay tuned for more of our favorite Wine Country Recipes from Kathy’s Kitchen at Platypus Wine Tours!