Makes 4 to 6 servings
Quinoa is the high quality, complete protein grain of the Incas, sometimes known as the “mother grain or seed” in the Andes where it has been a staple for over 5000 years. It was so central to Incan religious culture that its’ cultivation was banned by the Spanish conquistadores under threat of death. In the 1980’s, quinoa was introduced to the world outside of the Andes, and is now cultivated in the high plains of Colorado and Western Canada.
A relative of the chard, beet, and spinach plants, quinoa contains about 20% protein and all of the amino acids in a well-balanced proportion. It is rich in B vitamins and calcium, magnesium, potassium, and zinc. A delicately flavored quick cooking grain, quinoa increases 3 to 4 times in volume when cooked.
Enjoy this quinoa salad full of spring vegetables either warm or chilled. Vary the vegetables according to what is available. Tofu Aioli Dressing brings this multi-cultural dish together.
Simmer covered for 20 minutes:
- 1 cup quinoa
- 2 cups boiling water
Turn off the heat and let stand for another 10 minutes. Fluff the quinoa with a fork.
While the quinoa is cooking, briefly stir-fry (about 3 minutes on medium high heat) until crisp tender:
- 1 tablespoon olive oil
- 1/2 cup thinly sliced carrots, on the diagonal (about 1/4 pound)
- 1/2 pound asparagus, trimmed and sliced on the diagonal
- 1/4 pound sugar snap or snow peas, sliced on the diagonal
- 1 tablespoon soy sauce
- Add the cooked vegetables to the fluffed quinoa along with:
- 1/2 cup thinly sliced celery, on the diagonal
- 1/4 cup thinly sliced green onion, on the diagonal
- 1 cup Tofu Aioli (recipe follows)
- salt and freshly ground black pepper to taste
(from Tofu Cookery 25th Anniversary Edition)