One of our most often-used (at least by me) wedding gifts is a copy of Great Good Food by Julee Rosso. This cook book introduced me to quinoa, which is an ancient grain packed with protein and pronounced keen-wah. I first made this salad for a summer solstice potluck gathering about 16 years ago and people literally freaked out over how yummy it was. Later, I made it for a neighbourhood potluck and I think it actually won me lasting friendships. So, it's not just tasty, good for you and fun to make - it's also enchanted. Honest. Make it and you'll see.
Pistachio-Mint Quinoa Salad*
(make it in the morning for your potluck dinner)
2 Cups uncooked quinoa (rinsed in a sieve and drained)
4 cups water, chicken or veggie broth
zest and juice of 4 limes
3/4 C. liquid honey
1 C. golden raisins
2 jalapeno peppers cored, seeded and finely minced
1 C. chopped unsalted pistachio nuts
32 scallions (green onions) white parts + a bit of green, finely chopped
1 C fresh mint finely minced
1 C cilantro finely minced
1. In a medium saucepan, heat quinoa and broth/water until boiling. Reduce heat, cover and simmer for 12-15 min stirring occasionally, until all water is absorbed. Fluff with fork. Remove to a large bowl and let cool to room temperature.
2. In a small saucepan, heat lime juice, zest and honey until hot but not boiling. Remove from heat. Add raisins and let sit 30 minutes
3. When quinoa is cool, add all ingredients plus a bit of fresh ground seasalt and pepper. Let flavours mellow at room temperature for a few hours before serving.
Garnish with a sprig of mint and prepare yourself for compliments.
*I've made some adaptations from the original recipe in Great Good Food by Julee Rosso