Monday, March 5, 2012

Cooking with Grindcore: Quinoa Salad

I spent a lot of time cooking this weekend, making good use of some free food scores from Food Net and preparing lunches and dinners for the busy week ahead. Here's a favorite, and as usual, it has variations based on your tastes. It's also VEGAN and GLUTEN-FREE!

The goods:
1 cup dry quinoa (and I used red quinoa, since it's way pretty), cooked in 2 cups of water
1/3 cup walnut pieces
1/4 cup dried cranberries or apricots, chopped
2 pears, diced

The dressing: PseudoCaesar, stolen from my friends Brett & Megan
1/3 c. olive oil
2 Tbsp. lemon juice
1 Tbsp. mellow white miso paste
1 Tbsp. tahini
1 tsp. tamari
1/4 tsp. vegan Worcestershire sauce
2 cloves garlic
a little salt & pepper, to taste.

Bring water to a boil, add quinoa, reduce to simmer and cook until all the water is absorbed (about 10-15 minutes). Meanwhile, mix your dressing ingredients and process in blender/food processor/Magic Bullet. Chop up the salad additions, and throw in anything else you have around, like scallions, an apple, carrots, massaged kale, etc. Combine quinoa and the rest of the goodies in a big bowl, stir in dressing, and enjoy!

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