Cooking with Quinoa

Cooking with Quinoa:
I have only recently discovered quinoa thanks to an excellent recipe book that Renée gave me for Christmas 2010. These two recipes are out of that book entitled Quinoa: The Everyday Superfood 365 by Patricia Green & Carolyn Hemming. Now that I have discovered quinoa, I plan to try a number of recipes from this book and others. You can also check out their website at www.quinoa365.com for the many benefits and recipes for cooking with quinoa.

Bocconcini and Oregano Salad (adapted from p. 47)

1 ½ cups water
¾ cup quinoa
1 cup diced zucchini
1 cup halved cherry tomatoes
½ cup diced red onion
½ cup frozen baby peas, thawed (I left this ingredient out!!)
1 cup cied red bell paper
½ cup diced yellow bell pepper

Vinaigrette:
3 tbsp balsamic vinegar
2 tbsp extra virgin olive oil (I added a little more)
1 tbsp Dijon mustard
2 tbsp finely chopped fresh oregano
1 tsp minced fresh garlic
Pinch salt
Pinch ground black pepper

And finally, 1 cup halved mini bocconcini cheese pieces

Bring water and quinoa to a boil in a saucepan (I use a pan that is big enough that it won’t boil over). Reduce to a simmer, cover and cook for 10 minutes. Remove from heat and leave covered for a few minutes. It should be light and fluffy. Remove lid and fluff with a fork. Set aside to cool.
Combine zucchini, tomatoes, onion, and peppers (and peas if you are using them) in a large bowl.
Whisk the vinegar, oil, mustard, oregano, garlic, salt and pepper together in a small bowl. Pour the dressing over the vegetables and thoroughly mix all ingredients. Add the quinoa and bocconcini and mix until evenly combined. Serve immediately or refrigerate for up to three days.

Cucumber Mint Salad (adapted with my own comments from p. 45 of Quinoa: The Everyday Superfood 365)
1 ½ cups water
¾ cup quinoa
1 long English cumber, seeded and diced (I used three small Lebanese cucumbers that I did not seed and it also worked well)
½ cup finely chopped red onion
¼ cup chopped fresh parsley
¼ cup chopped fresh mint

Vinaigrette:
1 tsp minced fresh garlic
3 tbsp fresh lemon juice
¼ cup olive oil
1 tbsp apple cider vinegar
¼ tsp salt
Pinch ground black pepper

Bring water and quinoa to a boil in a saucepan (I use a pan that is big enough that it won’t boil over). Reduce to a simmer, cover and cook for 10 minutes. Remove from heat and leave covered for a few minutes. It should be light and fluffy. Remove lid and fluff with a fork. Set aside to cool.
Combine cooked quinoa, cucumber, onion, parsley and mint in a medium sized bowl.
Whisk the garlic, lemon juice, olive oil, vinegar, salt and pepper in a small bowl. Pour the vinegar mixture over the vegetable mixture and toss until well combined. Serve immediately. This salad will keep for up to three days in your refrigerator.