Imagine my delight when I came across this info-graphic for how to cook grains from Popsugar. This is a great little resource for anyone like me who plans on making something in the grain category only to realize that due to a passion for organization and buying in bulk, I have lost the directions. Oh sure it is a quick search on the net to find the instructions, but you could also print out this handy-dandy little chart and tack it to the inside of you pantry for a future reference.
I was also overjoyed at discovering this reference because I had planned on making a dish today featuring quinoa for my meatless monday feature. Quinoa is a very versatile grain. It can be eaten for breakfast, lunch or dinner. Due to its mild taste it marries well with almost any ingredient and flavor. I personally love it also for its gluten-free properties and that it is packed with protein. It is a nice alternative to rice, and can be used much like rice in a variety of recipes.
The dish that I am featuring today really exhibits how quinoa can be used with a variety of flavors. It is an Asian inspired dish that is similar to a side that was served at The Colington Cafe this past October. My Dad ordered one of the specials the restaurant offered, a grilled tuna steak with a miso glaze and an Asian inspired quinoa salad much like this one. My version of the salad combines a variety of veggies: fresh, roasted, and boiled, with a miso dressing similar to the one I made for another meatless monday recipe featuring rice noodles. I actually prefer how this dish turned out over the rice noodles with miso dressing. For me the rice noodles were really sloppy and the dressing ended up just puddling at the bottom of the serving dish. The quinoa instead soaked up all of the richly flavored miso dressing. I made a few changes to this dressing and I had to resist the urge to drink it, it was that flavorful. Let me know what you think of this dish. Or comment below, what is your favorite quinoa dish?
- 1 cup quinoa
- 2 cups boiling water
- 1 package shelled edamame
- 1 yam peeled and diced
- ½ cucumber diced
- 1 red pepper diced
- ½ red onion diced
- 3 scallions diced
- ½ cup chopped cilantro
- 4 tbsp minute miso
- 4 tbsp rice wine vinegar
- 2 tbsp amber agave syrup
- 1 tbsp gluten free soy sauce
- 1 tsp sesame oil
- 1 tsp garlic chili sauce
- Preheat oven to 375º.
- Place diced yams on baking sheet tossing with a little olive oil and seasoning with salt.
- Place in preheated oven and roast for about 15 to 20 minutes until yams are soft and caramelized, stirring twice.
- While the yams roast, boil water for quinoa and cook edamame according to package directions.
- Rince 1 cup quinoa throughly and place in large saucepan over medium heat, toasting quinoa.
- When water is boiling add 2 cups to quinoa, cover with lid and place over medium-low heat cooking for 15 minutes until quinoa has absorbed all the water.
- Allow quinoa to sit for 15 minutes then place in large mixing bowl. Fluff with fork and allow to cool.
- Make dressing, mixing minute miso, rice wine vinager, agave, soy sauce, sesame oil, and garlic chili sauce.
- Assemble salad, mix cooled cooked quinoa, roasted yams, edamame, diced cucumber, diced red pepper, scallions, red onion, and cilantro.
- Pour dressing over salad and mix to combine.
- Cover with plastic wrap and place in refrigerator. Serve cold or at room temp.