Saturday, August 6, 2011

Summer's Best Salad

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.

Summer's Best Salad

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


Tracey Jacobsen said...

this does sound enchanted! I love Quinoa and cilantro... this sounds yummy. :)
This is my best summer salad:

Latane Barton said...

oh my goodness. It looks so yummy. I like that it is good for you, as well.

Jamie said...

Quinoa is one of my favorites! I so want to make this, but my son is deathly allergic to pistachios. I guess I'll have to make it when he's at camp or somewhere sometime. It sounds delicious!

otterdaughter said...

I can't imagine how this might taste, with such a combination of sweet and savory flavors mixed together. Intriguing...

Mette said...

I love quinoa, Krista. I also boil quinoa and use it in my dough for bread and buns. I have a very good bread recipe, if you are interested. Enjoy your Sunday. It's dark and rainy here.

Live a Colorful Life said...

Thanks for the quinoa pronunciation guide, and the recipe--it looks really good!

Unknown said...

Sounds divine (and easy enough for even us struggling cuisiniers). Will definitely be trying this Krista!

Anonymous said...

Looks good. Just wondering about 32 scallions seems like a lot of scallions,no? Do you know how many servings this makes?

Poppyprint said...

I know, 32 does seem like a lot, but really it's just 3 or 4 bunches from the market. I think this salad could easily be a side dish for 10 people. I double it for retreats where there are 24 women.

Canadian Kristin said...

I've been throwing a handful of quinoa into the water boiling to make porridge, then add the oats and some ground flax seed and cook as usual. Maybe I can up my game now with this new recipe, it does sound yummy! Thanks for sharing!

Scrap,Quilt, Preach said...

I made the recipe last night for a potluck at work today. It was wonderful. Thanks for passing on a great recipe.

Cynthia F said...

MM! This sounds heavenly- thank you for sharing the recipe!

Kaelin said...

Thanks for the recipe friend! Ray and I LOVE quinoa...I'll have to make some for Sunday dinner tomorrow night :)