Warm Quinoa and Broccoli Salad With Carrot-Ginger Dressing

[kirra]

Warm Quinoa and Broccoli Salad With Carrot-Ginger Dressing

Quinoa is a species of goosefoot (Chenopodium) grown as a crop primarily for its edible seeds. It is a pseudocereal rather than a true cereal as it is not a grass. Its leaves are also eaten as a leaf vegetable, much like amaranth. The Incas, who held the crop to be sacred, referred to quinoa as "chisaya mama" or "mother of all grains", and it was the Inca emperor who would traditionally sow the first seeds of the season using 'golden implements'.

In contemporary times this crop has come to be highly appreciated for its nutritional value, as its protein content is very high (12%–18%). Unlike wheat or rice (which are low in lysine), quinoa contains a balanced set of essential amino acids for humans, making it an unusually complete food. This means it takes less quinoa protein to meet one's needs than wheat protein. It is a good source of dietary fiber and phosphorus and is high in magnesium and iron. Quinoa is gluten free and considered easy to digest. You can find quinoa in large grocery stores, or health food stores.

Note: Most quinoa bought from bulk bins needs to be rinsed well to remove the soapy outer coating. If you're not sure whether or not your quinoa needs to be rinsed, rinse it anyway. Pour it into a fine mesh strainer and stir it as you run water through it for at least 2 minutes.

Ingredients:

1 1/2 cups dry quinoa, well rinsed and drained
2 cups chicken broth
1 1/4 cups water, plus 3 tablespoons
3/4 teaspoon salt, divided
10 ounces broccoli florets
2/3 cup chopped carrot
2 1/2 tablespoons minced fresh ginger
3 tablespoons canola oil
2 tablespoons seasoned rice vinegar
2 teaspoons soy sauce
2 teaspoons toasted sesame oil

Preparation:

In a medium saucepan, add quinoa, broth, 2 1/4 cups water and 1/2 teaspoon salt - bring to a boil, reduce heat, cover and simmer until water is absorbed, about 15 to 20 minutes. Remove and scoop quinoa into a large bowl.

Meanwhile, steam broccoli until crisp-tender. Drain if needed and add to the quinoa.

In a blender, add carrots, ginger, canola oil, vinegar, soy sauce, sesame oil, remaining 3 tablespoons water and 1/4 teaspoon salt. Process until thoroughly combined, scraping down the sides as needed. Drizzle over quinoa mixture and toss well to combine. Makes about 4 to 6 servings.