Saturday, January 16, 2016

Quinoa and Vegetable Salad

On January 14 the Marquez 5th graders made their own salads. The following recipe was the basis of the salad, but the kids could choose from the following ingredients: quinoa, lettuce, broccoli, carrots, cilantro, parsley and feta cheese. The dressing choices were buttermilk dressing, olive oil and lemon juice.

Quinoa and Vegetable Salad

  • 1 1/2 cups red or white quinoa, rinsed, drained
  • 1 pound broccoli, trimmed, cut flowers and stems into small pieces
  • carrots sliced thin (can also add red onions or other veggies)
  • 4 oz. feta cheese (if desired)
  • handfull of cilantro, mint, parsley ( we had parsley and cilantro that the kids could add to their individual salads)

Prepare quinoa per directions on package. Rinse before adding to water.

Either steam or roast broccoli.
If steaming, steam for approximately one minute, until bright green, remove from heat and put into ice cold water to stop cooking.
If roasting, preheat oven to 450. Toss broccoli with 2 Tbsp. oil on a rimmed baking sheet. Season with salt and pepper and toss to evenly coat broccoli. Roast, stirring occasionally, until nicely browned and cooked through, about 15 minutes. Let cool slightly; add to bowl with quinoa.
Cut broccoli in smaller pieces if desired.

Dressing #1 Buttermilk Dressing (from Bon Appetit)
  • ¾ cup buttermilk
  •  2 tablespoons olive oil
  • 2 tablespoons vegetable oil
  • 1 tablespoon finely grated lemon zest
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon unseasoned rice vinegar
  • Pinch of freshly ground black pepper
  • Pinch (or more) fine sea salt
Dressing # 2 (not used at Marquez, but looks good)

  • 3 tablespoons fresh lemon juice
  • 7 tablespoons olive oil
  • 2 tablespoons unseasoned rice vinegar
  • 1/4 cup thinly sliced shallot
  • 1/4 cup coarsely chopped flat-leaf parsley
  • 1/4 cup coarsely chopped fresh cilantro
  • 1/4 cup coarsely chopped fresh mint
  • salt and pepper to taste
  • 4 tablespoons toasted pine nuts
Note: You can also substitute almonds for pine nuts and add other herbs that you may have on hand.

Whisk olive oil, lemon juice, vinegar, and shallot in a small bowl. Season to taste with salt and pepper. Add parsley, cilantro, mint, feta, and 2 Tbsp. pine nuts to quinoa; pour vinaigrette over. Mix well. Season to taste with salt and pepper and garnish with remaining 2 Tbsp. pine nuts.

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