Quinoa salad satisfies after holiday feast

Quinoa is one of those superfoods that is trendy today, but has been around for thousands of years.

This ancient grain, which is not really a true grain but the seed of the Chenopodium or Goosefoot plant, not only tastes good cold in salads or served hot in casseroles, soups and pilafs, but it is a near perfect protein, containing all eight essential amino acids along with a host of other vitamins and nutrients. Cultivated in South America, quinoa was regarded as sacred by the ancient Incas, who called it the "mother grain." They were truly on to something.

Regardless of the health benefits, quinoa just tastes good and it is a perfect complement to a vegetarian diet. Each bite makes you feel as though you are doing something right for your body. It’s nutty in taste and has a bit of a bite in texture. Add to that how quickly it cooks (about 15 minutes, compared to about 45 minutes for brown rice), and you’ve got yourself a superfast-superfood.

I made this quick and easy salad after Thanksgiving, using some things that were left over from the big feast: fresh pomegranate and pears. Served with freshly picked greens, this quinoa salad was a welcome dish after all the hearty Italian fare we imbibed in during the holiday. The pomegranate seeds added a jewel-like tone to the finished salad and an extra bite of crunch.

You can add any number of dried or fresh fruits to it along with nuts. It is so satisfying, you’ll find this will become one of your go-to meals to make in a matter of minutes.

I used organic red quinoa for this recipe. Make sure to rinse the quinoa really well before cooking. There is a bitter residue, called saponin, that coats the grain. Place it in a strainer and rinse under cold water until the water runs clear.

If you are going to use quinoa cold in a salad, make sure to let it cool before dressing and adding the other ingredients.

Quinoa Salad with Pomegranate and Pears

1. 1 cup red quinoa, rinsed
2. 3 scallions, sliced thinly
3. 1 large carrot, diced small
4. 2 tablespoons of dried currants
5. ¼ cup of dried apricots, chopped
6. 1 teaspoon dried vegetable broth
7. ¼ cup toasted almonds
8. 1 teaspoon Tamari
9. Squeeze of fresh lemon
10. Olive oil
11. Vinegar (I used garlic-infused white, but any kind will do)
12. Freshly chopped parsley, chives and basil
13. Pomegranate seeds
14. 1 small ripe pear, diced
15. Salt and pepper, to taste
    

• Bring 2 cups of water to a boil. Add the vegetable broth and the rinsed quinoa.
• Lower heat to a simmer and let cook until the water is absorbed (about 15 minutes). About 5 minutes before it is done, toss in the dried currants and apricots to let them plump up a bit.
• Remove from the heat and fluff the quinoa with a fork. Let cool completely before assembling the salad (or refrigerate overnight).
• Place the cooled quinoa in a large bowl.
• Add the scallions, carrot, almonds and fresh herbs. Give it a squeeze of fresh lemon, drizzle with a little olive oil and a splash of vinegar and Tamari.
• Season with salt and pepper.
• Add the diced pear; toss again.
• Serve on a bed of fresh greens that have been seasoned with a little fresh lemon juice and olive oil.
• Garnish with a hefty sprinkling of fresh pomegranate seeds.

Eat to your good health!