Thursday, September 15, 2011

Quinoa Recipe

Quinoa is the hottest grain on the market right now.  Come by any Doris location and pick up a box of Black Quinoa and try this recipe.
Black Quinoa, Beets and Feta Salad with Cashew Green Goddess Dressing
For vegetarians or anyone interested in colorful, flavor-filled salads, this quinoa-based mixture can satisfy even the heartiest appetite. To retain its appeal, the ingredients are tossed with a little oil to keep them looking their best, and the dressing is added at the last minute

Yield: 24 (9-ounce) portions
Preparation time: 35 minutes, plus 4 hours unattended soaking and roasting time •
Shelf life: 2 days

For dressing:
1½ pounds raw cashews
1½ ounces garlic
9 ounces water
6 ounces fresh lemon juice
4 ounces fresh basil leaves,
plus more to garnish
3 ounces flat-leaf parsley
18 ounces extra virgin olive oil
freshly ground black pepper

For salad:
4 pounds trimmed golden beets
2 large bay leaves
1½ pounds black quinoa
1 pound young fennel, very thinly sliced
12 ounces feta cheese, crumbled
6 ounces trimmed watercress, cut into 1-inch lengths
2 pounds seedless watermelon, rind removed, cut into 1-inch cubes
4 ounces oil to drizzle on salad

For the dressing:

1. Soak cashews in water until soft, at least 4 hours. Drain.
2. In the jar of an electric blender combine cashews with garlic, water and lemon juice; puree until creamy and smooth, scraping down the sides as needed. Add basil and parsley and blend. Pour in oil and blend until completely smooth. Season with salt and pepper.

For the salad:

1. In a covered dish, roast beets until tender. Remove and let cool, then peel and cut into 1-inch cubes. Set aside.
2. Meanwhile, bring 6 cups of salted water to a boil. Add bay leaves and quinoa, lower heat to a simmer, cover and cook until tender and the germ is visible, about 15 minutes. Remove and drain. Discard bay leaves. Transfer to a large bowl.
3. Add to the bowl the fennel, feta and watercress along with most of the beets and watermelon cubes, reserving some for garnish. Pour on a little oil and toss gently to blend.
4. Transfer the salad to a platter, garnish with basil leaves and remaining golden beets and watermelon cubes. Serve dressing in individual containers.

NUTRITIONAL DATA (per 9-ounce serving): Calories: 560; Cholesterol: 15 mg; Sodium: 270 mg; Fat: 45 g; Dietary Fiber: 5 g


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