Sunday, January 6, 2008

Warm Hearty Quinoa Salad

Warm Hearty Quinoa Salad
By Mihoko Obunai

1 Tablespoon olive oil
3 cloves garlic, minced
1 medium red onion, finely diced
½ cup sun-dried tomatoes, very thinly sliced (do not reconstitute)
1 cup vegetable stock
1 cup white wine
2 Tablespoons lemon juice
1 Tablespoon lemon zest
1 cup quinoa
12 ounces tofu, cut into 1-inch cubes (or 2 cans tuna, drained)
½ pound asparagus, cut into 1-inch pieces
½ cup green peas
½ cup toasted pine nuts
6 scallions, minced
½ cup finely chopped parsley
Salt and pepper


Heat oil in a skillet over medium heat. Add the garlic and onion, and saute for 3 minutes. Add the sun-dried tomatoes, and continue to saute for 1 minute. Add the stock, wine, lemon juice, lemon zest, salt, and pepper, and bring to a boil. Stir in the quinoa, and simmer over low heat, covered for about 20 minutes, or until the quinoa is almost tender to the bite.

Add the tofu, and simmer for 3 minutes. Add the asparagus and peas, and simmer for 3 minutes. Top with the pine nuts, scallions, and parsley. Season with the salt and pepper.

Adapted by

Yield: 6 Servings

Prep time: 10 minutes

Cook time: 30 minutes

Round Out the Meal:
With lentil soup puree.

Kid Friendly:
This is kid friendly!

Wine Pairing:
A 2004 Oriel, "Ortolan," Gruner Veltliner from Faulkenstein, Austria.

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