Yesterday was the last day of baseball for my Angel and my Rebel in 2011. Both boys thoroughly enjoyed themselves and became better ball-players. It is a joy to see them enjoying themselves. My older son's team had a end-of-the-season picnic. I made a salad with quinoa, garbanzos, lime and cilantro. It is mostly my creation with help from an online Lime Vinaigrette. A couple people asked for the recipe so I thought maybe this one's a keeper. Here it is:
1 ½ cups quinoa, rinsed well
2-3 garlic cloves, minced. (I used garlic scapes from my CSA share)
2-3 tablespoons butter (olive oil would work too)
3 cups water (can be boiling)
Sauté the garlic in the melted butter (or heated oil) for a minute or too. Add the Quinoa and sauté for a bit until smells toasty, be careful to not overdo this. Add 3 cups of water. Bring to a boil, cover quinoa and simmer on low for 20 minutes. Remove from heat and let sit until needed. (I did this the night before and refrigerated).
2 cans garbanzo beans, drained and rinsed (of course home-cooked beans would work)
2 carrots, shredded
About ½ cup raisins (not sure how much I used, I just wanted a good amount of sweet ingredient distributed through out the salad, could also use golden raisins or currents)
2-3 Spring onions, chopped smallish (this was from my CSA share, red onion or green onion would work well too)
Combine all the above ingredients with the cooled quinoa. If making ahead, add about 2/3 of the Lime Vinaigrette (below) and chill.
Before serving add:
The rest of the dressing
One bunch of cilantro, leaves only, chopped
About ¾ cup crumbled Feta cheese, (more or less per your preference)
Optional ingredients I would have added if I had them or thought of it:
Something crunchy like: celery, red pepper added right before serving
A nut/seed like: sunflower seeds or pine nuts also added right before serving
Lime Vinaigrette
9 tablespoons olive oil or vegetable oil
6 tablespoons freshly squeezed lime juice, (3 limes)
6 tablespoons freshly squeezed lime juice, (3 limes)
3 tablespoons red wine vinegar (Add this last if you think it is needed, I added it first then had to add extra other ingredients b/c it was too vinegary)
2 teaspoons garlic-hot pepper sauce
1 tablespoon Dijon mustard
1 tablespoon honey
freshly ground black pepper to taste
1 teaspoon ground cumin
2 teaspoons garlic-hot pepper sauce
1 tablespoon Dijon mustard
1 tablespoon honey
freshly ground black pepper to taste
1 teaspoon ground cumin
Combine all ingredients—shake in a jar or whisk in a bowl. Taste and make adjustments.
