Judging by the number of requests I've received for quinoa recipes, it seems that this ancient staple food of the Andes, otherwise known as Inca rice, is enjoying a surge in popularity these days. And with its unique delicately sweet and nutty flavor as well as a nearly perfect amino acid balance rare to plant foods, it's a popularity that's well deserved. Toss in a good source of fiber, protein, iron, calcium, phosphorus and vitamins B and E, and it's a wonder that everyone's not eating quinoa.
I'll often cook 1/2 cup of quinoa in a cup of water in the manner I've described below and dress it with some toasted sesame seeds and a little tamari sauce if I just need a quick and easy grain side dish for dinner. But it's always nice to try something different, and this simple and hearty quinoa salad takes only a little more time and is not only very hearty and healthy, it's absolutely delicious!
I use red cabbage here to give the salad color, but green or Chinese cabbage will taste just as good. Another option is to add a 1/4 cup of slivered almonds.
|Japanese-Style Quinoa Salad with a Tamari-Ginger Dressing|
|Recipe by Lisa Turner|
Published on October 30, 2007
A simple, attractive and delicious side dish for Asian meals with the wholesome goodness of quinoa and a tasty tamari, lime and ginger dressing