Quinoa Salad With Vegetables and Orange Dressing

 

Quinoa: KEEN-wah or kee-NO-ah. Either way, it’s an Inca thing.

My first attempt at cooking it was a lumpy, gummy disaster. Since then, my research showed that the proper ratio is 1 cup quinoa to 2 cups liquid. Some packages and recipes go with that; my initial foray into the so-called ancient grain (it is actually the seeds of a plant) followed a recipe with more liquid and inadequate instructions. That’s my story and I’m sticking with it.

What’s the big deal with quinoa? According to ancientharvest.com, one cup, cooked, contains 8g of protein, 5g of fiber, as well as iron, magnesium, folate and heart-healthy omega 3 fatty acids. As a complete protein, it provides all nine essential amino acids. And www.hort.purdue.edu notes that quinoa means “mother grain” in the Inca language and was a staple food of that people.

My Google search also shows it is native to the Andes in Bolivia, Chile and Peru and is a relative of spinach, chard and beets. I’ll overlook that last one.

I had bought bags of shredded Brussels sprouts and cauliflower “rice” from Trader Joe’s when I went in just for a box of their delicious peaches last week. A few other things made it into the cart as well. Story of my life.

I eyed the acorn squash that was turning orange in our basement and an idea formed. I suppose some of the ingredients summon an image of autumn, but I have a rebellious streak, and I was serving this cold or at room temperature. Perfect for our current hot weather.

Make it vegetarian by using vegetable broth and skipping the bacon, which was an afterthought on my part anyway. I found it in the fridge when I was digging around.

 

Quinoa Salad With Vegetables and Orange Dressing

 

2 small or 1 large winter squash

1 tbsp. olive oil

1 tsp. rosemary salt (or plain kosher or sea salt)

 

1/2 cup white quinoa

1/2 cup red quinoa

1 tbsp. olive oil (optional)

2 cups chicken or vegetable broth

1/2 tsp. salt

 

2 tbsp. olive oil

1 to 2 cups shredded or sliced Brussels sprouts

1 to 2 cups cauliflower rice (or diced cauliflower)

1/2 cup cooked, crumbled bacon (3 to 4 slices)

1 tsp. rosemary salt (or plain kosher or sea salt)

 

1/3 cup frozen orange juice concentrate, thawed*

1 tbsp. balsamic vinegar, flavored if desired (I used blackberry ginger)

2 tbsp. extra virgin olive oil

1/2 tsp. kosher salt

 

1 cup dried cherries (or cranberries)

3/4 cup shelled pistachios

 

Preheat oven to 400.

Peel and chop the squash and place on a baking sheet. Drizzle with the oil and season with rosemary salt or other salt and stir. Roast for 20 to 40 minutes, till tender and a little brown, flipping pieces halfway through.

Meanwhile, rinse quinoa thoroughly in a wire strainer. This removes an outer coating that can taste soapy. If desired, sauté the drained quinoa in a tablespoon of hot oil in a saucepan before adding the broth and bringing to a boil. This is supposed to add to the quinoa’s nutty flavor.

When it comes to a  boil, turn down the heat to a simmer and cook 15 minutes without lifting the lid. That part is hard for me! Then check whether the water has been absorbed. If there are more than a few tablespoons in the bottom of the pot, replace lid and cook  5 more minutes. Remove from heat and let sit, covered, for 5 minutes. Fluff and let cool.

While the quinoa is cooking, sauté Brussels sprouts and cauliflower in 2 tablespoons oil until tender in a skillet over medium heat, Stir in crumbled bacon, if using, and salt. Set aside.

For dressing, whisk together orange juice concentrate, vinegar and salt in a small bowl. Continue whisking while adding oil in a slow stream.

Place quinoa in a large bowl. Add cooked vegetables and dried cherries. Drizzle dressing over and toss gently to combine. Chill, adding pistachios just before serving to keep them crunchy.

Serves 4 to 6 as a light entree or more as a side dish.

 

*One of my favorite flavor boosters is to thaw frozen orange juice concentrate to use in place of regular orange juice.