It’s no secret we’re big fans of quinoa (it’s healthy and delicious, and once you know how to cook it, a total breeze to make), and it seems we’re not the only ones. Keepers’ authors Kathy Brennan and Caroline Campion also have a soft spot for this tasty seed.
“To us, the best salads include warm grains, raw vegetables, creamy cheese, crunchy seeds, and a tangy, slightly sweet dressing. This one has all that and is also so substantial and satisfying that it’s an ideal one-bowl meal for those (possibly rare) nights when it’s just you and the remote. If you’ve only eaten Brussels sprouts and asparagus cooked, you’ll be surprised at how good they are when raw and very thinly sliced. If you have one, use a mandoline or Benriner to cut them, and the radishes, too; a peeler also works well with the asparagus.”
Here, how to whip up their one-bowl wonder.
QUINOA SALAD WITH SHAVED RAW VEGETABLES
(Serves 4 to 6)
- 1 cup quinoa, rinsed
- 2 cups low-sodium chicken broth or water
- Salt and pepper
- ½ pound asparagus, very thinly sliced lengthwise
- 2 large radishes, very thinly sliced crosswise
- ¼ pound sugar snap peas, very thinly sliced lengthwise
- ¼ pound Brussels sprouts, very thinly sliced crosswise
- 3 tablespoons olive oil
- Fresh lemon juice
- ¼ cup toasted pumpkin seeds (pepitas)
- ½ cup crumbled goat cheese (about 2 ounces)
- Carrot-Ginger Dressing (recipe follows)
- In a medium pot, combine the quinoa, broth, and a pinch of salt and bring to a boil over high heat.
- Reduce the heat, stir once, and simmer, covered, until the quinoa is tender and the liquid is absorbed, about 15 minutes.
- Let rest, covered, for about 5 minutes, then fluff with a fork and transfer to a large bowl.
- Add the asparagus, radishes, sugar snaps, Brussels sprouts, oil, and a big splash of lemon juice and gently toss to combine.
- Add the pumpkin seeds and cheese, season with salt and pepper, then gently toss again.
- Check the seasonings and serve with the Carrot-Ginger Dressing. (You can toss the salad with the dressing in the bowl, but it muddies the look a bit, so we prefer to serve it on the side and let everyone help themselves.)
(Makes about 1 cup)
This is our version of the beloved Japanese restaurant classic. It’s light and refreshing with a tangy sweetness balanced by a pop of ginger. Use it on salads, vegetables, tofu, or whatever else you like.
- ½ pound carrots (about 4 medium), chopped
- One 3-inch piece of fresh ginger, peeled and roughly chopped
- 3 tablespoons rice vinegar (not seasoned) or white wine vinegar
- 1 teaspoon white miso paste
- 1 tablespoon honey
- 1 tablespoon sesame oil
- Juice from ½ lime
- ¼ cup grapeseed or vegetable oil
- In a food processor or blender, combine the carrots, ginger, vinegar, miso, honey, sesame oil, and lime juice. Pulse, scraping down the sides as needed, until the carrots and ginger are finely chopped.
- With the motor running, slowly add the grapeseed oil and process until the dressing is almost smooth.
- Quickly dip a piece of lettuce (or vegetable) in the dressing, shake off any excess, and check the seasonings. The Carrot-Ginger Dressing will keep, covered in the refrigerator, for about one week.
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