I LOVE LOVE LOVE warm salads, and Quinoa!
Quinoa is a seed, it's considered a protein even though it cooks and tastes like a carb.
Here I have a warm quinoa salad for you today with dill, I don't know how I discovered this combination but you can get away with a TON of dill in this salad and it just tastes raw and fresh. I find cooking dill changes the flavour so I prefer it this way or as a pickling herb.
Let's begin:
- 1 1/2 cup cooked quinoa
To cook the quinoa you wash it in a fine strainer really well and drain the liquid out, this is to remove the bitter coating (it's a natural defence the seed has to prevent birds from eating it)
Heat 2 tbsp oil on high heat, add the quinoa frying it around, add 1 1/2 tsp salt and 2 1/4 cups water (or stock, I ladled in some chicken stock because I was boiling some chicken bones and making some at the same time on the stove top)
If using water add half a soup cube (veggie or mushroom.. your choice) You can add a few black pepper corns to flavour it and anything else you like.
Cover and reduce heat to low, let it cook for 20 minutes.
When it's ready take a look, grains should look larger and like in the photo and not small and hard (Raw)
If it does need more cooking or looks dry simply add some water from the kettle (3 tbsp or so) and continue cooking with the lid shut.
When it's done fluff it up and set it aside.
Meanwhile prepare and add to salad bowl:
- Fresh dill, tons of it chopped finely
- 1/4 red onion, finely minced
- 1/2 small garlic clove, microplaned/minced.
- 1 tsp Lemon zest
Add warm quinoa to "dressing" and toss.
Season:
Salt
Black pepper
Lemon juice
Olive oil
For garnish: Pomegranate seeds (optional)
