Chef Michelle McKenzie | Recipes for Healing
SUMMER FARMSTAND VEGETABLE & QUINOA SALADWITH MOLE PUREE & AVOCADO
4-6 servings - This interesting grain salad is great as a supper side to meat or fish, but also serves as a hearty vegetarian dish on its own and a fabulous break from the typical lunch box sandwich. Actually a seed rather than a grain, quinoa is readily available in most supermarkets or health food stores. Not only is quinoa high in protein AND fiber, but the protein it supplies is complete protein, meaning that it includes all nine essential amino acids, especially lysine, which is essential for tissue growth and repair. Additionally, quinoa features a host of other health-building nutrients. The mole puree is not necessary, but adds depth and complexity to the dish – not to mention, serving chocolate along aside ANYTHING is a good way to get kids (including the grown-up variety) to eat such a healthy, fiberful meal without fuss!
INGREDIENTS
- 1 cup dry quinoa, rinsed until water runs clear and drained in a fine mesh strainer
- 1 ¾ c water or stock
- 3 large multi-colored sweet peppers, such as purple, red and orange, cut into ¼” dice
- 3 ears fresh summer corn, shucked, rinsed, and kernels removed
- 1 pint Sungold tomatoes, halved
- 1 medium red onion, finely chopped
- Sea salt to taste
- ¼ cup extra virgin olive oil
- 1 tablespoon freshly squeezed lime juice
- ½ cup finely chopped fresh cilantro or micro cilantro greens
- Mole puree & sliced avocado for serving
DIRECTIONS
1. Bring water or stock to a boil in a small pot. Reduce heat and keep at a simmer until ready to use.
2. Rinse the quinoa: pour the grains into a fine-meshed strainer set over a large clear or white bowl and run water over it. Swish the grains around with your hand. Raise the strainer. If the water is clear and there are no bubbles, no more rinsing is needed. If the water is cloudy or sudsy, first check the grains closely and remove any twigs or other foreign matter. Return the strainer to the bowl and fill it with clean water. Rub the grains gently against the strainer. Lift the strainer and empty the bowl. Fill with fresh water and repeat until the water remains clear and there are no bubbles on the surface. (Red and black quinoa may bleed color, not to be mistaken with dirt or other impurities.) Allow quinoa to dry in strainer.
3. Toast rinsed and dried quinoa in a small saucepan (whatever you would use to cook rice) on medium-low heat, stirring constantly with a wooden spoon until a nutty aroma leaves the pan. Once the grain smells toasty (about 2 min or so), carefully pour the hot water slowly into the pan with the quinoa (do this slowly or it will boil over). Add a good pinch of sea salt. Reduce to a simmer over low heat, and cook for approximately 15-17 minutes, until water is absorbed. Fluff with a fork. \
4. Fold in another pinch of sea salt, chopped vegetables, extra virgin olive oil, lime juice and cilantro. Adjust seasoning if necessary.
5. Serve warm or at room temperature along side the mole puree and slices of avocado.