Minoo also incorporated a salad recipe using grain for the Gilmore Park Church Community Kitchen to complete the meal.
This Lemon Scented Quinoa Salad is nutty and packed with a lot of nutrition. For me, this salad itself can be a lunch which is quite filling.
- 1 cup quinoa, rinsed thoroughly (about 5 times)
- 2 cups water
- 1 can chick peas, drained and rinsed
- 1/2 cup cilantro, chopped
- 1/2 red onion, sliced thin
Tahini Lemon Dressing
- 1 garlic cloves, minced
- 1/4 cup tahini
- 1 lemon or vinegar of your choice
- 4 tablespoons Greek style yogurt (make your own by draining organic plain yogurt overnight in a cheese cloth)
- hot water
- salt and pepper to taste
Source: this recipe is adapted from Kevin Turner
|Bring the 2 cups of water to a boil and add the thoroughly rinsed quinoa.
Return to a boil and reduce the heat to a simmer.
Cook the quinoa for about 15 minutes or until all the water is absorbed and the quinoa fluffs up.
Set aside to cool. If you need to cool it quickly, place the pot in an ice bath.
|Combine the chick peas, onions and cilantro in a large bowl.
|To prepare the dressing, zest and juice the lemon.
|Whisk together the garlic, tahini, lemon zest and juice with the yogurt.
If the dressing is too thick, thin to desired consistency with a little hot water and then season with salt and pepper to taste.
|Toss the quinoa, chick peas, cilantro and red onion with half of the dressing first. Add more dressing if desired. You may toss in a can of tuna to make this salad more desirable.
Minoo, thank you for sharing all these recipes with grains with us.