My niece, Barb, lives with her family in Maryland so when she visits, we have a lot of catching up to do. And we always talk about what we’re cooking. 

Barb told me she’s trying to cook healthy with more fiber and protein so I told her next time she comes we’ll cook some heirloom Lebanese recipes, like tabouleh and stuffed zucchini. 

She’s been experimenting with quinoa lately and fell in love with a supper salad with quinoa as the base. Barb adds fresh vegetables, greens, nuts and red cabbage and dresses it all up with a spicy peanut sauce.

I’m sharing the recipe with you today, along with a bit of information about quinoa.

I always thought quinoa was a grain, but after some research, learned that it’s a “pseudo-cereal” – a seed used like a grain but not botanically classified as a grass. Quinoa counts among its relatives spinach and beets. Who knew?

I did know that quinoa is not only gluten free but a complete protein source with all essential amino acids along with a lot of protein, fiber and minerals. 

Now quinoa, to my palate, doesn’t have much taste but it does soak up flavors.

As far as cooking quinoa, you should first rinse it before you cook it, even it the label says pre-washed. Quinoa has a natural, bitter coating called saponins (Mother Nature’s way of protecting the seed) and needs to be rinsed off before cooking.

Follow the 2 to 1 rule: 1 part quinoa to 2 parts liquid, like rice. Except quinoa is even easier since you don’t have to boil the water before you cook it. Just add both quinoa and water together and go from there.

When it’s done, the water will be absorbed and the germ will have separated from the seed. Looks like little squiggly threads popping from the centers.

Ready for the recipe?

Barb’s Thai quinoa salad with peanut ginger sauce

Use this as a guide, except for quinoa measurements, nothing is cast in stone.

Ingredients

Quinoa

2/3 cup rinsed quinoa

1-1/3 cups water or vegetable or other broth

1 teaspoon or so soy sauce

Salad

Really, your choice of veggies. Some suggestions:

1 carrot, juilienned

3 cups red cabbage, shredded

1 cup colored bell pepper, diced

2 cups greens –  kale or whatever, chopped

1 cup beans – edamame are nice

1/2 cup chopped cashews

Dressing

Go to taste

1/3 cup natural peanut butter (it will be just nuts and salt)

1/4 teaspoon ground ginger

1-1/2 tablespoons honey

2 tablespoons soy sauce 

1-1/2 teaspoons lemon juice

1/2 teaspoon sesame seeds

1/4 teaspoon red pepper flakes

Water – a couple tablespoons to thin out

3/4 teaspoon minced garlic

Instructions

Quinoa

Bring quinoa, water and soy to a boil. Lower to simmer and cook about 20 minutes until liquid is absorbed. Cool completely. 

Salad and dressing

Place quinoa in a bowl, gently toss in veggies, etc., then whisk dressing ingredients together and pour over salad, tossing gently to coat thoroughly.