Recipe: Quinoa Salad

Published February 21, 2007 at midnight

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Serves 8

2 cups quinoa

2 tablespoons walnut oil

1 teaspoon achiote (optional)

1 quart approximately of chicken stock or vegetable stock

2 butternut squash, ¼-inch cubed

2 tablespoons walnut oil

2 shallots, minced

2 garlic cloves, minced

2 tablespoons real maple syrup

1/4 cup apple honey vinegar

2 tablespoons currants

2 tablespoons dried cranberries

2 tablespoons toasted pepitas (pumpkin seeds) or sunflower seeds

2 tablespoons toasted pine nuts or pistachios

2 scallions, very thinly sliced

1 tablespoon chives, very thinly sliced

2 tablespoons chopped mint

Salt and pepper

Walnut or corn oil (if needed)

• Pour walnut oil into 12-inch skillet, heat and add quinoa slowly.

• Shake and stir until all kernels are toasted, add optional achiote and stock. Simmer 20 to 30 minutes until quinoa is tender.

• Try to dry out quinoa on stove without over-cooking. Otherwise drain well. Meanwhile, place walnut oil in another 12-inch skillet and add diced squash.

• Cook slowly, tossing and turning often until almost tender. Add shallots and garlic. Toss. Add maple syrup and vinegar. Toss. Remove from heat. Cool.

• Place quinoa and squash in mixing bowl. Add remaining ingredients. Adjust taste with more oil or vinegar.

Nutritional information per serving: 343 cal., 14 g fat (2 g sat.), 4 mg chol., 46 g carb., 184 mg sodium, 4 g fiber, 10 g pro.

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