Mint Quinoa Salad - Small Batch Travel Food

In an effort to compile a collection of recipes that are safe for my digestive system, I am renewing my commitment to record my on-again off-again kitchen shenanigans.  Shenanigans as in high-spirited and mischievous.   Mischievous in that I am secretly attempting to fill my loving husband with more vegetables and herbs.  High spirited in that I plan to sometimes use spirits, wine, and gluten free beer as an ingredient, or as an assist to my prime my creative process, and often, both!

The recipe I prepared today is all about the mischievous shenanigans.  No spirits, unless one counts the guiding spirit of my Grandmother, who often spent her days creating marvels in her own kitchen.  I am proud to follow in her steps, although with very different ingredients.

I believe she would applaud my exploration into the unknown.

Ingredients:

Quinoa
Onion Powder (omit if you are allergic to allium family or if you don't like onions)
Apple Cider Vinegar (substitutes:  Plum or Rice vinegar; in a pinch use white wine)
Juice of one small to medium lime
Olive Oil (good Extra Virgin Olive Oil)
Chick Peas (Garbanzo Beans)
Lightly toasted pine nuts (pinon)
Fresh Mint (substitute dried mint soaked for 20 minutes in 2T olive oil)
Fresh Cilantro (or leave out if you are one who tastes soap when eating cilantro)
Carrots (fresh or frozen)
Peas  (frozen small peas are my favorite)  Optional or can also use broccoli florets
Corn  (frozen or canned)  Optional or can use cauliflower

I like multi colored Quinoa.   I think it's pretty.  Some stores only carry one color, some boxes are advertised no rinse.  I always rinse.  It's easiest to use a small coffee filter that I use only for rinsing rice, and other grains before cooking.


 I like to cook Quinoa with Chicken Bone Broth, it adds flavor.
                          Water will also do the job just fine.

To prepare the Qunioa:  Rinse 1 Cup of Quinoa under cold water, let drain.  Add 1 T (or less) of Extra Virgin Olive Oil to bottom of sauce pan, use medium setting and heat through and add 1/2 tsp of Onion powder.  Stir.  Add rinsed Quinoa and stir to coat, lightly toast for added flavor, stirring regularly.   Add 2 Cups of Chicken Stock or Water.  Cover and leave the lid on.  Bring to boil, about five minutes medium high heat.  Leave the lid on.  Set aside for 15 to 25 minutes or longer if you are busy with other things.  Leave the lid on until you are ready to add to the other ingredients.




To toast the pine nuts:  Heat oven to 400.  Line sheet cake pan with foil (for easy clean up) and pour about two cups of pine nuts in one even layer on the pan.  The recipe only requires a half cup, so you will have extra pine nuts to knosh on, or add to Morning Glory Muffins (next recipe in the cue).   Bake for about 5-7 minutes and then turn or stir the nuts before returning to oven for another 5 - 10 minutes.  Blonde or Light brown is the color the nuts will turn when they are finished toasting.  Remove from oven and Set aside to cool.





Mix liquid ingredients in small bowl:

1T Apple Cider Vinegar
Juice of one small to medium lime, with pulp (or use limeade)
2 T Good quality Extra Virgin Olive Oil (the dark green olive oil)
if using dried mint add to liquid ingredients and set aside until leaves are re-hydrated, about 20 minutes.

In medium salad bowl mix the following:

Prepared Quinoa
1 15 oz can drained and rinsed garbanzo beans
Grate or finely chop 1 fresh carrot or use 1/4 cup of frozen carrots
1/2 cup frozen peas, rinsed and drained (small peas are sweetest, any size will do) (or broccoli florets)
1/2 cup canned or frozen corn, rinsed and drained (or cauliflower florets)
1/4 cup chopped fresh mint (or dried mint that soaked in olive oil and apple cider vinegar for 20 min)
1/4 cup chopped fresh cilantro (omit if you don't like cilantro)

Pour liquid ingredients atop and mix in.  Taste.  If too bland, sprinkle with some salt (about 1tsp) and /or some sugar (1 T) and allow to dissolve in the mix.  Taste again.

I find this dish tastes better when it's had time to sit in the fridge awhile.   Fresh herbs will provide a full flavor.  If dried mint and dried cilantro are all that is available, add a bit more lemon, salt, and expect a milder tasting salad.

This salad can be served warm or cold.

You can also use bell peppers (they don't agree with the diners in this household) finely diced for added flavor and color.

I made the full batch, then divided into one cup containers for freezing.

A cup of frozen is a nice add to chicken bone broth, a quick way to extend a batch of chicken vegetable soup, and this is great to take on trips to eat as a cold salad during the journey.