Quinoa Salad with Asian-Style Dressing

From the kitchen of One Perfect Bite...This is the second of the two quinoa recipes I've been working on for Meatless Monday. It has a vaguely Asian flair and it is ideal for families who are trying to cut back on animal protein consumption. It also helps solve the problem of cooks who still have committed carnivores sitting at their tables. This recipe can be enhanced with shrimp for those who feel the need to consume more than seeds or grain with their meals. It is a lovely recipe that originally appeared in The New York Times. It is really easy to assemble and the Asian-style dressing appeals to a broad range of diners. I would caution that the recipe, as written, makes an awful lot of dressing for the quantity of ingredients actually used in the salad. The first time I made this dish I thought the ingredients were drowning in salad dressing. I've since cut way back on the amount of dressing I use when making this. The bitterness that many associate with quinoa can be avoided by a thorough rinsing of the seeds before they are boiled. I actually toast and rinse mine before using them. This salad is packed with flavor and I think you'll enjoy it for lunch or a light supper. Here's the recipe.

Quinoa Salad with Asian-Style Dressing...from the kitchen of One Perfect Bite, courtesy of The New York Times

Ingredients:
Dressing
2 tablespoons freshly squeezed lime juice
1 tablespoons seasoned rice wine vinegar
1 teaspoon minced fresh ginger or fresh ginger to taste (more to taste)
1 teaspoon minced garlic
Salt to taste
Pinch of cayenne
2 teaspoons Asian sesame oil or walnut oil
1/4 cup canola oil
2 tablespoons buttermilk
Salad
3 cups cooked quinoa (3/4 cup uncooked)
4 scallions, white and light green parts, thinly sliced
1 small cucumber, halved, seeded and thinly sliced on the diagonal
1/4 cup chopped cilantro
Optional: 12 to 16 cooked medium shrimp, peeled

Directions:
1) In a small bowl or measuring cup, whisk together lime juice, rice wine vinegar, ginger, garlic, salt, cayenne, sesame oil, canola oil, and buttermilk.
2) In a salad bowl, combine the quinoa, scallions, cucumber, and cilantro. Toss with dressing and divide among salad plates. Top each portion with 3 or 4 shrimp if desired, and serve. Yield: 4 servings.

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Quinoa Salad with Arugula, Asparagus and Avocado - Cooking with Amy
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Lemon Scented Quinoa Salad - 101 Cookbooks
Mushroom Quinoa Stew - Bread and Honey
Quinoa Salad - mmm-yoso!!!
Lemon Garlic Quinoa Salad - Julie Jams
Warm Quinoa Salad with Edamame and Lemon-Tarragon Dressing - One Perfect Bite

Warm Quinoa Salad with Edamame and Lemon-Tarragon Dressing

From the kitchen of One Perfect Bite...As part of my commitment to Meatless Mondays, I've been spending some time experimenting with meatless recipes that make dishes that are substantial enough to serve as entrees. My most recent foray led me to a series of recipes that utilize quinoa as a protein source. Contrary to popular opinion, quinoa is not a grain. It is actually the seed of a plant that is related to spinach. The seeds have a nutty, smoky flavor that is quite pleasing and they have the added advantage of being less filling that similar grains or pasta. Most quinoa is grown in the poor soil of the Andes region of South America. Despite that, it has been identified as one of the best sources of protein to be found in the vegetable kingdom. As a matter of fact, scientists have found that the quality of its protein is the equivalent of that found in dairy products. The ease with which it can be grown and its nutritional content make it a boon to the poor of the world, as well as you and me. I've found and tested two recipes that I think are outstanding and I want to share one of them with you today. I really loved this salad. Here, quinoa is paired with edamame, an immature or green soybean, to produce a delicious meal that packs a nutritional punch. The recipe was develop for Eating Well magazine, so that should come as no surprise. I do hope that those of you who are trying to reduce your dependence on animal protein you will try this salad. You won't regret it. Here's the recipe.

Warm Quinoa Salad with Edamame and Lemon-Tarragon Dressing
Ingredients...from the kitchen of One Perfect Bite, courtesy of Eating Well Magazine

Ingredients:
1 cup quinoa, (see Cook's Note)
2 cups vegetable broth
2 cups frozen shelled edamame, thawed (10 ounces)
1 tablespoon freshly grated lemon zest
2 tablespoons fresh lemon juice
2 tablespoons extra-virgin olive oil
2 tablespoons chopped fresh tarragon or 2 teaspoons dried
1/2 teaspoon salt
1/2 cup drained and diced jarred roasted red peppers, (3 ounces)
1/4 cup chopped walnuts, preferably toasted (see Cook's Note)

Directions:
1) Toast quinoa in a dry skillet over medium heat, stirring often, until it becomes aromatic and begins to crackle, about 5 minutes. Transfer to a fine sieve and rinse thoroughly.
2) Meanwhile, bring broth to a boil in a medium saucepan over high heat. Add quinoa and return to a boil. Cover, reduce heat to a simmer, and cook gently for 8 minutes. Remove pan lid and, without disturbing quinoa, add edamame. Cover and continue to cook until edamame and quinoa are tender, 7 to 8 minutes longer. Drain any remaining water, if necessary.
3) Whisk lemon zest and juice, oil, tarragon and salt in a large bowl. Add peppers and quinoa mixture. Toss to combine. Divide among 4 plates and top with walnuts. Yield: 4 servings.

Cook's Notes:
1) Make Ahead Tip: Prepare through Step 3. Cover and refrigerate for up to 2 days.
2) Toasting quinoa before cooking improves its flavor and rinsing removes any residue of saponin, quinoa's natural, bitter protective covering.
3) To toast walnuts: Cook in a small dry skillet over medium-low heat, stirring constantly, until fragrant, 2 to 4 minutes.

You might also enjoy these recipes:
Quinoa with Vodka-Tomato Sauce - Pham Fatale
Quinoa Stuffed Peppers - Chef In You
Quinoa Veggie Burgers - Wicked Good Dinner
Quinoa Stuffed Eggplant with Marsala Tomatoes - The Baking Barrister
Tomato Basil Quinoa Salad - Chantel's Recipes
Lemon Scented Quinoa - Stylish Cuisine
Spinach and Feta Quinoa Salad - Closet Cooking
Quinoa, Corn and Edamame Salad - Melting Mama

Corn and Edamame Succotash - Outdoor Wednesday

...and for Outdoor Wednesday, covered bridges.



More covered bridges of Lane County Oregon can be seen here.
From the kitchen of One Perfect Bite..."Sufferin' succotash!" I loved it as a child when it was made with lima beans and I love it now when it's made with edamame. American Indians taught the colonists how to make this dish. We can be pretty certain that they didn't use lima beans in those early versions because the beans, brought here by Europeans from South America, weren't native to North America. They did, however, have other types of beans at their disposal and they used used what was locally available. Over time, other regional additions were made to the mixture. Purists, and I happen to be one of them, insist the dish should be made only with corn, shell beans, butter and cream. Unfortunately, it had been so ineptly prepared and served, that millions remember it as the bad joke that sat in a cafeteria steam table throughout much of the 20th century. Efforts to improve its flavor led to the addition of other vegetables and it became a hodepodge of waring elements. We owe the green movement and its push for simplicity for restoring the dish to its original elements. The only trick to preparing succotash is to make sure the vegetables are cooked, but still retain a bit of crispness. Undercooked they are like rabbit pellets and overcooked they are like mush. The use of edamame has taken a nice dish and made it really special. This is the kind of supper that I make for my self when Bob is traveling. It's very easy to do and quite delicious. Here's the recipe.

Edamame and Corn Succotash...from the kitchen of One Perfect Bite

Ingredients:
1 tablespoon butter or vegetable oil
1-1/2 cups cooked corn kernels
1-1/2 cups shelled, cooked edamame
1/4 cup cream or half-and-half
1 teaspoon salt
1/4 teaspoon freshly ground pepper
Optional garnish: diced red bell pepper or finely chopped parsley

Directions:
Place butter in a large skillet and melt over medium heat. Add corn, edamame and cream. Cook, stirring constantly, until mixture is warmed through. Do not let the mixture boil. Add salt and pepper. Garnish with bell pepper or parsley if using. Serve warm. Yield: 4 servings.

You might also enjoy these recipes:
Brown Buttered corn with Basil - One Perfect Bite
Corn Salad with Edamame and Tomatoes - One Perfect Bite
Golden Corn and Potato Mash - One Perfect Bite

This is being linked to:
Outdoor Wednesday - A Southern Daydreamer

Corn Salad with Edamame and Tomatoes

From the kitchen of One Perfect Bite...Despite predictions of glorious weather, we've had days this week with fog so thick you needed a machete to cut through it. Weathermen have the only job in the world where you can be consistently wrong and still be promoted. However, if you say things often enough and wait long enough, sooner or later you'll be right. Yesterday was that day. The weatherman finally nailed it. The sun rose glowing and stayed that way for the entire day. Under all that fog, the plum and pear trees and early daffodils had been waiting for the sun to signal their debut. They made their appearance yesterday, so, I can finally say with certainty that spring has come to my corner of the world. When the pear trees come fully into bloom, the valleys here will look like they've been sprayed with popcorn. That's eye candy for winter weary souls. Bob and I decided it was no day to remain indoors, so we took off early and came home late. We had breakfast and lunch on the road in quantities larger than our want, so we weren't ravenous when dinner time rolled around. I made a quick soup, some rice and this lovely simple salad that I want to share with you today. It contains protein rich edamame, green soybeans, and the beans add a lovely crunch to this quick salad. I do hope you'll give this a try. It's a perfect accompaniment to grilled anything. The salad has magnificent color and is meant to be eaten hot or warm. You'll find its color becomes less vibrant as it sits, so make this just before you plan to serve it. Here's the recipe.

Corn Salad with Edamame and Tomatoes...from the kitchen of One Perfect Bite based on a recipe developed by Nancie McDermott

Ingredients:
2 tablespoons vegetable oil
2 teaspoons chopped garlic
2 thin slices fresh ginger
1 teaspoon salt
3 cups frozen sweet corn
1 cup frozen edamame beans
3 tablespoons water
1/2 cup halved cherry or grape tomatoes
1/2 teaspoon sugar
1 teaspoon dark sesame oil
2 tablespoons chopped fresh cilantro

Directions:
1) Heat a wok or a deep skillet over high heat. Add vegetable oil and swirl to coat all surfaces of pan.
2) Add garlic, ginger and salt. Stir just until garlic releases its fragrance, about 30 seconds. Add corn and toss to coat with oil. Stir in edamame beans.
3) Add water and cook, tossing or stirring often, until the corn and edamame are hot and tender, about 5 minutes.
4) Add tomatoes and sugar. Toss or stir gently until they are warm and heated through. Add sesame oil and cilantro and mix well. Transfer to a plate. Serve hot or warm. Yield: 4 servings.

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Bulgur and Walnut Salad with Pomengranate Dressing - One Perfect Bite
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