Jan Norris: Food and Florida

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Too Hot to Cook! Grab a Rotisserie Chicken and Make Quinoa Salad

July 22nd, 2011 · 2 Comments

Who wants to heat up a kitchen when the thermometer is at its peak?

Go get a rotisserie chicken, chill it, and serve it with this lovely Quinoa Salad, published last week in my Sun Sentinel column.

It’s from Carmen’s at the Bridge in Boca Raton chef, Dudley Rich.

Carmen’s quinoa salad

Substitute sliced celery or green beans for the snow peas. Or use a mixture of vegetables. Walnuts can be replaced with toasted peanuts, pecans, sunflower seeds or cashews.

  • For the salad:
  • 1 cup quinoa
  • 1/4 teaspoon salt
  • 1 tablespoon olive oil
  • 2 small carrots, peeled and sliced thin
  • 1 cup snow peas
  • 1/2 green or red pepper, chopped
  • 1 medium ripe tomato, chopped
  • 1 medium cucumber, peeled and diced
  • 1/4 cup chopped fresh parsley
  • 1/4 cup chopped fresh cilantro
  • 1/4 cup chopped fresh basil or mint
  • For the dressing
  • 2 tablespoons freshly squeezed lemon juice
  • 1/4 cup olive oil
  • 1/4 teaspoon salt
  • Freshly ground pepper, to taste
  • Pinch garlic powder
  • Pinch dried ginger, optional
  • Pinch cayenne, optional
  • Pinch cumin, optional
  • To complete salad
  • 1/2 cup chopped toasted walnuts
  • 1/4 cup dried cranberries or golden raisins or chopped dried apricots

Soak the quinoa 15 minutes in cold water. Rinse thoroughly and drain through a large fine mesh strainer.

Place in a 2-quart pot with 1 1/2 cups cold water, salt and oil; bring to a full boil. Cover and let boil 1 minute, lower heat to very low, and cook 15 minutes. Remove from heat and allow to sit 5 minutes with lid on. Remove lid and fluff gently with a fork. Cover, and set aside to cool.

Steam the carrots and snow peas in a steamer or colander set over pot with simmering water, covered, for 5 minutes or until tender-crisp. Drain, rinse in cold water and drain again; place in mixing bowl. Add pepper, tomato, cucumber, parsley, cilantro, basil or mint.

Make dressing: Blend all ingredients in a medium bowl with a whisk, or shake in a jar.

Pour cooked quinoa into mixing bowl with vegetables. Add walnuts and cranberries. Gently combine; pour dressing over all and toss well. Cover and chill for 45 minutes; serve chilled.

Makes about 9 (1/3-cup) servings.

Nutrition information

Per serving: 225 calories, 54% calories from fat, 14 g fat, 1 g saturated fat, 0 mg cholesterol, 21 g carbohydrates, 6 g protein, 148 mg sodium, 7 g fiber

 

 

Tags: Recipes: What's Cooking! · Sun Sentinel column

2 responses so far ↓

  • 1 Phyllis Wright // Jul 22, 2011 at 3:06 pm

    I made this salad last weekend and it was AMAZINGLY delicious. It’s also nice topped over salad greens, stuffed into a halved avocado or cantaloupe. I love that you can substitute the ingredients with whatever is fresh. I sliced the snow pea pods instead of steaming – love the crunch.

  • 2 Jan Norris // Jul 22, 2011 at 3:19 pm

    You can do a lot with it – you’re right. I like to add cannolini beans or chickpeas, too, for a little heartiness. It’s just terrific.
    And quinoa is gluten free (though those with severe grain allergies should buy packages that say the product is processed in a gluten-free plant).

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