Recipe: Chinese Quinoa SaladYes, I am jumping continents and countries to pull together these flavors, but the end result is fantastic. If you haven't tried quinoa before, this is the place to start. It's the superfood grain of the Incas and is a perfect protein. But does it taste good? Um, yes. It has a nutty flavor and a great texture, a brilliant alternative to rice or other grains. Mixed with some roasted veggies and a delicious Chinese-inspired peanut vinaigrette and you have a great light supper or lunches ready for a several days.
For the vinaigrette:
1/2 cup unsalted peanuts
Juice of 1 lime
1/2 cup rice-wine vinegar
2 tablespoon soy sauce
1/4 teaspoon salt
1 tsp vegetarian fish sauce
freshly ground tsp pepper
1 tsp crushed red pepper
6 tablespoons vegetable oil
2 teaspoon toasted sesame oil
For the salad:
1 head broccoli, cut into small florets
5 carrots, peeled and cut into small pieces
Spray olive oil
Salt
1 cup quinoa (I used red quinoa)
4 green onions, cut into 1/4-inch slices
8 oz. Baked tofu, cut into 1/4 inch dice
1/3 cup of slivered almonds
To make the vinaigrette:
In a blender, combine the ingredients from the unsalted peanuts to the crushed red pepper. Process until the peanuts are pureed into the liquid, although you may have a few little bits of nuts left which is fine. Add the canola oil and the sesame oil, process until combined. Set aside.
To roast the veggies:
Preheat the oven to 375 degrees. On cookie sheet lined with foil, arrange the carrots and broccoli on separate sides. Spray both with the olive oil and sprinkle with 1/2 tsp. of salt. Toss with your hands to combine and ensure they are coated with the oil. Roast for about 20 minutes and check the texture. The carrots may take a few minutes more than the broccoli, so you may need to removed it from the pan.
To roast the veggies:
Preheat the oven to 375 degrees. On cookie sheet lined with foil, arrange the carrots and broccoli on separate sides. Spray both with the olive oil and sprinkle with 1/2 tsp. of salt. Toss with your hands to combine and ensure they are coated with the oil. Roast for about 20 minutes and check the texture. The carrots may take a few minutes more than the broccoli, so you may need to removed it from the pan.
Cook the quinoa according the package direction.
To assemble the salad:
In a big yellow bowl, combine the quinoa with the veggies, tofu, green onion and almonds. Toss to combine. Drizzle the vinaigrette over the salad, add freshly ground pepper and toss to combine. Taste for seasoning and adjust salt and pepper. This salad can be served at room temperature or you could warm it in the oven.
