Quinoa is great for lazy day cooking because it’s packed with complete proteins, but it cooks in only 20 minutes. And, you can flavor it any way you wish! I make mine with onions, lots of ground ginger, turmeric and coriander, and then whatever dried fruit and nuts I have around.

Aarti Sequeira

The current issue of Fine Cooking featured quinoa recipes and I decided to make the quinoa salad with the perky miso dressing to go with our quick dinner French dip sandwiches, not a normal likely pairing, but a great salad that will be a wonderful lunch for work or home the next day.  I did not dress the entire salad so it will be almost as fresh as it was at serving time…I love the dressing and deviated from the recipe just little adding squeezes of two favorite condiments, “tube” ginger and lemongrass.  A perfect way to satisfy a craving for something a little Asian.

 

The sandwiches were very good as well made from almost paper-thin slices of prime rib that I roasted indirectly on the Primo grill Sunday and later tossed together “au jus” from the pan juices and broth.   The roast was a two bone roast which were removed and tied back to the roast after seasoning with great Tuscan-style fresh herbs.  The chilled remaining meat was easy to slice with an electric slice and I packaged the rest to freeze for other meals.  I’m guess that there will be cheesesteaks on the menu soon, Michael’s favorite.

http://www.finecooking.com/recipes/quinoa-cucumber-radish-salad-miso-vinaigrette.aspx

Quinoa Salad adapted from Fine Cooking

2-3/4 cups plus 1/3 cup lower-salt vegetable or chicken broth
3 Tbs. white miso
3 Tbs. seasoned rice vinegar
2 Tbs. soy sauce, preferably reduced sodium
1 Tbs. Asian sesame oil
1/2 cup canola or other neutral vegetable oil
2 Tbs. chopped sweet pickled sushi ginger ( I used the “tube” ginger)
Asqueeze of “tube” lemongrass, about ¼ teaspoon, taste and add more if you want to
1-1/2 cups quinoa, preferably red, well rinsed
1 medium English cucumber, sliced into 1/4-inch-thick half-moons
10 oz. radishes, cut into bite-size pieces (about 2 cups)
2 oz. hearty baby greens, such as arugula or kale, or a mix (about 2 packed cups)

In a 2 – to 3-quart saucepan, bring the remaining 2-3/4 cups broth to a simmer over medium heat. Add the quinoa, cover, turn the heat down to medium low, and cook until the quinoa is tender and the liquid is absorbed, 10 to 15 minutes. Remove from the heat and let stand for 3 to 5 minutes. Uncover and fluff with a fork. Let cool to room temperature, about 30 minutes.

Put 1/3 cup of the broth and the miso, vinegar, soy sauce, and sesame oil in a blender; blend to combine. With the motor running, slowly add the canola oil to make a creamy dressing. Add the ginger and pulse a couple of times to very finely chop. (Alternatively, very finely chop the ginger and whisk the ingredients together.)

Toss the quinoa, cucumber, radishes, and greens together. Add 3/4 cup of the vinaigrette, toss, and serve, passing the remaining dressing at the table. (Save the remaining vinaigrette for other salads; it will keep for at least 3 days in the refrigerator.)
Put 1/3 cup of the broth and the miso, vinegar, soy sauce, and sesame oil in a blender; blend to combine. With the motor running, slowly add the canola oil to make a creamy dressing. Add the ginger and pulse a couple of times to very finely chop. (Alternatively, very finely chop the ginger and whisk the ingredients together.)