Gluten Free Quinoa Salad: Pairs well with Aqotango Pale Ale
Adapted from a NY Times recipe for Farro Salad, made even more delicious with quinoa!
- YIELD 4 to 6 servings
- TIME 45 minutes
Quinoa is an ancient seed from South America, that has gained popularity in the US because it is gluten free. You can use quinoa to make a type of risotto, however dressed with a lemony vinaigrette, it makes a lovely grain salad, enhanced by a variety of green vegetables.
- ½ pound skinny green beans (haricots verts), topped and tailed
- ½ pound sugar snap peas or snow peas, topped and tailed
- 1 cup quinoa
- 3 tablespoons finely diced shallots
- Salt and pepper
- 3 tablespoons lemon juice
- 1 teaspoon grated lemon zest
- 3 tablespoons extra-virgin olive oil
- ½ pound medium to large asparagus, tough ends snapped off
- 2 medium firm, ripe avocados
- A handful of basil leaves
- Bring a large pot of well-salted water to a boil over high heat. Add green beans and snap peas, and cook for 1 minute. Fish out the beans with a mesh strainer or slotted spoon. Rinse briefly in cool water, then blot on a kitchen towel and set aside.
- Add quinoa to the pot, and cook 10 to 15 minutes, then drain and spread out on a baking sheet or platter to cool.
- As the quinoa cooks, make the vinaigrette: Put shallots in a small bowl. Add a pinch of salt and pepper, lemon juice and zest, and leave for 5 minutes, then whisk in olive oil.
- Season the quinoa lightly with salt and pepper. Drizzle with half the vinaigrette, toss and mound.
- Slice the asparagus in very thin, lengthwise ribbons with a thin-bladed knife or mandolin, and place in a medium-size bowl. Add cooked green beans, snap peas and thick slices of avocado. Salt lightly, add remaining vinaigrette and toss gently to coat.
- Arrange dressed vegetables over quinoa, garnish with basil leaves and serve.