Скачать или смотреть Quinoa Salad (Vegan/Gluten Free) - Susanna Foo

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Susanna Foo Home Cooking

I love to cook quinoa. It is light and slightly crunchy with a nutty taste.
It is also very healthy.

Ingredients:

½ cup quinoa
3 tbs extra-virgin olive oil and an additional 1 tablespoon
1 shallot, thinly sliced
3 cloves of garlic, thinly sliced
1 tbs fresh thyme, finely chopped, or 1 tsp dry thyme
1 tsp white pepper powder
2 tbs vermouth or gin
1 tsp kosher salt plus an additional ½ tsp
2-3 fresh ears of corn, cut off the cob, and save kernels
2 fancy zucchinis about 1lb total, cut into ¼ dice,
1 cup heirloom grape tomato, halved
1 lemon,zest, and juice
Fresh ground peppercorn
¼ cup chopped cilantro
½ cup candied pine nuts (optional)

Directions:

Heat oven to 325

Mix ½ tsp kosher salt with zucchini in a medium bowl. Set for 15 minutes
Drain all the extra water. Place back into the bowl. Mix in 1 tsp olive oil. Spread the zucchini into a large non-stick baking sheet. Roast in the oven for about 15 minutes. Set on the side.

Bring the water to a boil in a large saucepan. Add quinoa, turn down the heat to medium, and stir uncovered for about 15 minutes. The Quinoa should open. Rinse under cold water, then strain and press down. Let the quinoa totally dry. Transfer to a medium bowl.

Heat 2 tbs oil in a medium nonstick pan. Add shallots and garlic and sauté until soft. Turn the heat to medium-low, add white pepper powder and vermouth. Stir and cook for a couple more minutes. Then add quinoa and thyme stir and cook for about 10 minutes. Turn off the heat and add 1 tsp kosher salt and fresh ground pepper. Spoon into a medium plate. Set on the side. Let cool

Heat 1 tablespoon oil in the same pan add corn kernels stir and cook for about 10 minutes, until slightly charred. Add Quinoa and roasted zucchini, stir and cook for another 5 minutes. Turn off the heat. Place in a large bowl. Let cool. Can be kept in the refrigerator for up to a few days.

Before serving add the tomato, cilantro, lemon zest, and lemon juice and mix well. Spoon onto a serving plate and sprinkle honey pine nuts on top.

It can be served warm or chilled as a side dish or mixed into a salad.

Chef’s Note

Quinoa should only be cooked until it opens. Overcooking will result in it becoming too soggy. After cooking, rinse under cold water and make sure to press out all the extra water to keep the crunchy texture.

Plain-cooked quinoa is very bland. It should always be cooked with aromatic spices.

Roasted Candied Pine Nut

For a formal fancy Chinese Banquet, we always serve about 8 small cold dishes. Candid pine nut is always one of the dishes on the banquet table.
When I was three years old my parents took me to a fancy large banquet.
I never forget the taste of those pine nut.

Ingredients:

1 cup pine nut
½ cup water
¼ sugar
1 tablespoon olive oil

Directions:

Wash pine nut with cold water until clear. Drain
Bring sugar and water in a small pot to a boil. Add pine nut, turn the heat to medium, cook for about 10 minutes.

Turn off the heat and let sit in the pot for 20- 30 minutes. Rinse the pine nut with cold water, drain and let dry.

Mix with 1 tablespoon melt butter

Turn Oven to 275 degree

Place foil on a 9x9 baking sheet, spread the pine nut in singer layer and
Roast for about 20 minutes. The pine nut will turn golden. Let cool down and store in a glass jar. The pine nut should crispy and sweet.
If you have a air fryer. You can also place the sugar coated pine nut to
Air fryer for 15 minutes or longer until crispy.

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