Clockwise from top: Basil Salad with Radicchio; Toasted Almond and Citrus Quinoa; Marinated Grilled Vegetables with Black Sesame Seeds; and Rye Tostados with Avocado Pico de Gallo. (The dressing is an alternate way to present the rice-vinegar dressing for the Basil Salad.)
People who aren’t crazy about the texture of whole grains may delight in quinoa. Its tiny round grains have a slight toothsomeness that my teenage daughter describes as “vegetable caviar.” Quinoa has a bland but pleasant flavor that is enhanced by the addition of flavorful broth or other ingredients. One half-cup serving contains 3.5 g of fiber.
• 1 cup uncooked quinoa
• 1 1/2 cups cold, fresh water, broth, or stock
• 1/4 teaspoon salt (if unsalted broth is used)
• 2 tablespoons lemon juice
• 1 tablespoon cold-pressed olive oil
• 1/2 teaspoon organic lemon zest
• 1 teaspoon organic orange zest
• 3/4 cup parsley, chopped
• 3 chopped scallions, including green tops
• 1/4 cup toasted, slivered almonds with skin
1. Rinse the quinoa in cold water until it’s no longer sudsy. Drain well through a strainer. (Depending on whether you buy your quinoa packaged or in bulk, it may have been pre-rinsed, but it’s best to rinse anyway, because unless the bitter saponin that coats the grain has been thoroughly removed, your recipe will be ruined.)
2. In a 1-quart pan, bring the water to a boil. Stir in the quinoa and salt. Reduce the heat to low/medium; cover and cook for 15 minutes. Remove the lid and quickly boil off any remaining liquid. Scrape the grain into a serving dish.
3. In a small bowl, whisk together the lemon juice, oil,and zests and stir in the remaining ingredients. Add the mixture to the cooled quinoa, stir, and serve chilled or at room temperature.
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