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Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

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Established in 2006 as a Community of Reality

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    Black Quinoa Salad with Lemon, Avocado and Pistachios

    Lobo
    Lobo
    Lobo
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    Posts : 28411
    Join date : 2013-01-12
    • Post n°1

    Black Quinoa Salad with Lemon, Avocado and Pistachios Empty Black Quinoa Salad with Lemon, Avocado and Pistachios

    Post by Lobo Wed 20 Jan 2016, 1:02 am

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    Black Quinoa Salad with Lemon, Avocado and Pistachios
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    Prep Time: 30 minutes
    Cook Time: 30 minutes
    Servings: 4
    Cookbook author Deborah Madison couldn’t resist pairing a big bunch of quinoa greens with quinoa itself for this salad. But because quinoa greens are rarely seen, another green in the same family—beet, chard, quelite, amaranth, spinach—can be used in their stead. They taste very similar to one another.

    Regular beige quinoa can certainly be used here, but it tends to look rather drab, so you might consider using black quinoa, or the red if you want extra drama. The instructions below are for cooking black quinoa, which requires about 15 minutes more cooking time than beige quinoa. Red quinoa takes a little longer than the beige but not as long as the black; you just have to taste it as you go.






    • 261

    Ingredients:

    For the quinoa:


    • 1 cup black quinoa
    • Scant 1/2 tsp. sea salt
       

    • 8 oz. or more greens, such as quinoa, beet greens, quelites or
        chard, cooked, drained and finely chopped
    • Grated zest of 1 lemon
    • 1 Tbs. fresh lemon juice
    • 3 Tbs. olive oil, plus more as needed
    • 1/2 tsp. ground cumin
    • Sea salt, to taste
    • 10 fresh mint leaves, slivered
    • A heaping 1 Tbs. finely sliced fresh chives
    • 1 avocado, halved, pitted, peeled and sliced crosswise
    • Crumbled feta, ricotta salata or smoked ricotta for serving
    • Pistachio nuts, coarsely chopped, for serving

    Directions:

    To prepare the quinoa, rinse the quinoa in cold water. In a saucepan, bring 2 cups water to a boil. Add the quinoa and salt, then cover until most, if not all, of the water has been absorbed and the germ of the seed shows, about 30 minutes, adding more water if needed. There will be a little texture even when the quinoa is fully cooked. Drain off any excess water before using the quinoa. You should have about 2 1/2 cups cooked quinoa.

    In a bowl, toss the cooked quinoa with the finely chopped cooked greens, using your fingers to distribute the greens.

    To make the vinaigrette, in a small bowl, whisk together the lemon zest, lemon juice, olive oil, cumin and a pinch of salt. Pour it over the quinoa and greens, add the mint and chives and toss to coat. Taste for salt.

    Spoon the quinoa mixture onto a platter. Cover the surface with the avocado, cheese and pistachios and serve. Serves 4.

    Adapted from Vegetable Literacy, by Deborah Madison (Ten Speed Press, 2013).
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