Quinoa is a “super grain” because it’s a complete protein by itself and it grows in almost any terrain. It’s also homechef-friendly because it cooks up light and fluffy in just 20 minutes. This dish gets rave reviews when served at potlucks, work-related gatherings, and other public occasions.
During the months when fresh corn isn’t available, or when making large amounts, you may want to purchase a frozen organic vegetable medley for this dish.
Makes 3 to 6 servings or 6 to 7½ cups
Makes 2½ to 4 cups
1 cup quinoa, 7 ounces
1½ cups water
1-inch piece kombu seaweed
1/8 teaspoon unrefined sea salt
Meyer Lemon Vinaigrette:
Makes 6 tablespoons
2 tablespoons Meyer lemon juice (or regular lemon juice)
2 tablespoons brown rice vinegar (or white balsamic vinegar)
1 tablespoon water
1 teaspoon extra virgin olive oil (EVOO) or flax oil, or to taste
2 teaspoons natural soy sauce or tamari (Ohsawa Organic brand) or umeboshi vinegar (Eden), or half of each
1 small clove garlic, pressed
Kernels of 2 ears yellow or bi-color corn
1 cup green beans, cut in 1/2-inch pieces (4 ounces), sugar snap peas, or 1/2 cup English peas
1 carrot, diced small, or rainbow carrots (scarlet red, orange and yellow in color)
2 green onions, thinly sliced
1 rib celery, diced small
1/4 cup fresh dill or cilantro, chopped
3 to 6 butter lettuce leaves for serving
1. Rinse and drain quinoa. Bring water to boil in a small pot. Add quinoa, kombu, and salt. When boiling resumes, turn heat low to cook covered until liquid is absorbed and grains are tender, about 20 minutes. (Grains will appear translucent and the germ ring around each grain will be visible.) Transfer quinoa to a bowl by fluffing with a fork. Allow to cool.
2. Mix dressing ingredients.
3. Steam or boil corn, green beans or peas, and carrot until tender, 5 to 7 minutes. Drain and toss with quinoa, remaining vegetables and herb. Add dressing to taste. Serve on individual lettuce leaf cups.
Optional Ingredients: 1/4 cup lightly toasted pine nuts or almonds, or 1/2 cup cooked chickpeas