Recipes

Quinoa cooks exactly like white rice and when spices are added at the beginning of the cooking process, they are infused into the grains. Combining whole grains and legumes creates a dish with all the essential amino acids, which are the building blocks of protein. The spinach, cabbage, celery, green onions and parsley add a variety of vegetables while the almonds bring a crunch to this delicious salad.

Learning Objectives

Learn how to cook and add spice to whole grains and combine them with legumes.

Substitutions (optional)

Substitute chopped dried apricots or dried cranberries for the raisins. Substitute chopped red onion for the sliced green onions. Substitute pomegranate seeds for the almonds.

Equipment Needed

Chef’s knife

Cutting board

Medium saucepot with fitted lid

Large bowl

Wooden spoon or silicone spatula

Measuring utensils

Ingredients

• INGREDIENTS FOR THE SPICED QUINOA:
• 1 tsp minced garlic or ½ tsp garlic powder
• 1 cup quinoa
• 2 cups water
• 1 tsp ground cumin
• 1 tsp ground cinnamon
• 1 tsp ground turmeric
• ½ tsp dried oregano
• ½ tsp ground black pepper
• ½ tsp salt
• ½ tsp chili flakes, optional
• INGREDIENTS FOR THE VINAIGRETTE:
• ¼ cup olive oil
• ¼ cup lemon juice or the juice of one lemon
• 1 tsp maple syrup or honey
• ½ tsp salt
• ½ tsp pepper
• 2 tsp lemon zest
• 2 tsp orange zest
• Optional Add Ins
• One 15-ounce can of chickpeas, drained and rinsed or 1 ¾ cup cooked chickpeas
• ¼ cup raisins
• ½ cup chopped parsley
• ½ cup thinly sliced green onions
• 2 cups spinach leaves
• 2 tsp orange zest
• ½ cup thinly sliced purple cabbage
• ½ cup finely diced celery
• ½ cup roughly chopped almonds (salted or unsalted)

Directions

1. Preheat oven to 350° F degrees.
2. Place the ingredients for the spiced quinoa into an oven-proof pot and cook on the stove over medium-high heat. Stir lightly several times. Bring the quinoa to a boil and then turn off the burner.
3. Place the lid onto the pot and place into the preheated oven. Cook the quinoa for 25 minutes, or until quinoa absorbs all the liquid.
4. While the quinoa is cooking, make the vinaigrette in a large bowl.
5. When the quinoa is done cooking, remove from the oven. Remove the lid and cool the quinoa by placing it into the bowl with the vinaigrette. Stir and let it cool for at least 45 minutes. This can be done a day or two in advance.
6. When the quinoa is cool, fold in the remaining ingredients and season with sea salt and pepper.