Cracking Quinoa

Well today is quite a day as I think I have at last cracked quinoa!!!
I have really tried to like this must-eat grain for a couple of years but have found it stodgy and tasteless. On the few occasions I’ve tried to cook with it I’ve ended up with something that has more in common with school tapioca pudding than a cutting edge dish.
 If I hadn’t tried it once at the Ottolenghi  restaurant in Islington I would have just shrugged my shoulders and not bothered with it at all. But I had had a delicious salad there and it rather haunted me. I’d really enjoyed it and wanted to make it myself.
So today I did what I should have done months ago. I went to Yotam’s book Plenty and looked up how he cooked Quinoa!! The salad recipe he gave had a load of ingredients not in my fridge so I used his cooking method and added a dressing I’ve been working on this summer.
Sweet white miso paste has a wonderful light flavour, add honey, citrus juice and oil to make the dressing. This time I used lemon, but orange and pink grapefruit work too.
Chop plenty of herbs and a small bunch of spring onions and mix these in. I added dried cranberries as I was looking for a sweet/sharp taste and I wanted to balance the texture with something a little chewy but pomegranate seeds would work well.
Quinoa salad with sweet white miso dressing
200 gm. quinoa
1 dessertspoon white miso paste
1 teaspoon honey or to taste
2-3 tablespoons citrus juice
2-3 tablespoon extra virgin olive oil
1 clove garlic crushed to a paste with ½ teaspoon salt
Black pepper
To finish
A good handful flat leaf parsley and one of fresh coriander
4 plump spring onions finely sliced
50gm dried cranberries
Cook the quinoa in plenty of boiling water for 10 minutes, drain very well and tip into a large bowl.
While the grain cooks mix the salad dressing and then add this to the warm quinoa. Stir well and cover the still steaming bowl with a tea towel.
When the salad is cool stir in the herbs, onions and cranberries. Taste and correct the seasoning.

About thanecooks

Thane Prince stumbled into cooking by chance. Trained as a nurse, she began by cooking for the local deli, took a class in journalism and almost before she knew it was writing for the Daily Telegraph. She wrote for the DT for 12 years , did quite a bit of TV work and then moved on to open and co-run The Aldeburgh Cookery School in Suffolk. The school was a great success and received many accolades, judged as one of the top three in the UK at one time. Tiring of life in the country Thane moved back to Central London where she now lives, writes and eats. Thane’s twelfth book Ham Pickles and Jam is published in October 2011.
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