Veggie Delights: Sweet Quinoa “Salad”

What Veggie Delights is all about: I’m convinced that I can share with you some really amazing meatless dishes that you will love, even if you’re not a Vegetarian!

This is a variation of a recipe I got out of the March 2010 issue of Vegetarian Times magazine (see original recipe here).  It called for vegetable juice to cook the quinoa in, which gives it a beautiful color.  I did not have vegetable juice on hand when I made it, though, so I just cooked the quinoa like I normally do.

I was a little hesitant to make this one.  It just seemed like a really strange combo to me, and extremely sweet for a dinner meal.  Nonetheless, I was pleasantly surprised!  It was a wonderful mixture of tastes.  One thing I’ve learned about quinoa – it goes great with just about anything, whether it be sweet or salty.

Sweet Quinoa Salad with Apples, Peas, and Coconut:

Ingredients:

• 1/3 cup sliced almonds (or a little more if you like the crunch)
• 2 tsp extra virgin olive oil
• 1/2 cup chopped onion (I just used one regular-sized onion)
• 2 Tbs fresh ginger (I used powdered)
• 1 cup quinoa
• 1 cup frozen peas
• 1 medium apple, diced
• 1/3 cup shredded coconut (Recipe called for unsweetened.  All I had on hand was sweetened, and I thought it worked just fine.)

Directions:

1. Toast sliced almonds in a saucepan over medium heat for about 3 to 5 minutes, or until beginning to brown.  Make sure to stir often, so they don’t burn.  Dump almonds onto a paper towel to cool.
2. In same saucepan, saute chopped onion in the olive oil for about 3 minutes.  Or until translucent.
3. Stir in ginger powder, quinoa, and 1 & 1/2 cups water.  You can also add salt and pepper if you want (I did).  Bring quinoa to a boil, then cover and reduce to medium low.  Let the quinoa simmer, covered, until the liquid is absorbed (about 15 minutes, usually).  *HINT: The best way to tell when quinoa is done is to look for the little spirals that open up.  Once you see those, you know that it is done.  It is VERY important to make sure you don’t overcook quinoa.  The best part of quinoa is its texture.  If you overcook it, it will be extremely slimy and wet.  Once you see those spirals, even if all the water is not absorbed, drain it and set aside.    Can you tell I’ve dealt with this quite a bit?  He He.
4. While the quinoa is cooking, dice your apple.
5. Remove quinoa from heat once it is cooked.  Add the peas.  Cover the mixture and let it stand for about 10 minutes, until the peas have thawed.
6. Stir the diced apples, shredded coconut, and sliced & toasted almonds into the salad.
7. You can serve it warm or at room temperature!  Enjoy!

What About You: Think this sounds like a winner?  Let me know your thoughts if you decide to try it!

***Side Note:  Many of you have been asking me where to find quinoa.  Quinoa is an organic grain, so your best bet is something like a Whole Foods or Earth Fare.  They might have it at a regular grocery store, though.  (I’ve never checked, honestly).  They have it in bulk at Costco, too.