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Wednesday May 23, 2012

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Bob Hart's Quinoa Salad

Posted by: 3AW Radio | 12 January, 2012 - 2:18 PM
AS

New and trendy foods are not, as a rule, my thing. But then, as quinoa (pronounced keenwah) has been around for some 5,000 years, and was highly regarded by the Incas, it can hardly be considered new. But trendy? Absolutely.

But the aspect that attracts me to quinoa is, quite simply, the fact that it is absolutely delicious. It is also gluten free and reckoned to be good for you, but that would be of no consequence if it tasted like tarmac.

Instead, it is a sweet and nutty grain with a delectable texture and works as a salad or a supporting carb, like rice, with just about anything. My favourite way to use it is as a room temperature salad with a couple of elements that point to its South American origins. Try this:

Thoroughly wash a cup of white quinoa. This must be done thoroughly, and several times, to remove all traces of bitterness for the grain. I swill it around in a bowl of cold water, and then tip it into a strainer in which I run more cold water through it. It's worth the effort.

Place it in a pot with about one and three-quarters of a cup of cold water and a generous pinch of salt. The packet may suggest you use two cups of water, but I find this makes it too mushy: something less than two cups is better. Then, bring it to a boil, reduce the heat and simmer, covered, for about 15 minutes, or until the water has been absorbed. Taste it to be sure, but it should be perfect.

Tip the quinoa into a large bowl. Grill a couple of cobs of corn by peeling back the husks and placing them directly on either a hot, ribbed grill or, better, a gas barbecue that you can cover. Turn them every two minutes and grill them for about eight to colour the corn and blacken a few kernels. Slice the kernels from the cobs and add to the quinoa.

Now, add a couple of large, ripe tomatoes, chopped, four spring onions, trimmed and sliced crossways, the juice of a couple of limes, a generous amount of freshly-ground black pepper, a handful of coriander leaves, two good glugs of EV olive oil and a splash of sherry vinegar. That is your salad base: top it with a jointed and grilled quail or two, or a sliced, grilled chicken breast, or even sliced, grilled pork. Or grilled fish for that matter.

Quinoa works with just about everything. Forget the fact that it is said to be healthy, and you may enjoy it even more.

3AW Food - Eating Melbourne

3AW Food 3AW is Food: Melburnians love to eat so it's fortunate we live in the culinary capital of Australia. On this dedicated food page you will find the latest recipes by Bob Hart as well as Tony Leonard's Pub of the Week reviews. La Luna head chef Adrian Richardson also serves up a dish from his own cook book and food reviewer Ela Carte visits one of Melbourne's hottest eateries weekly.

Blog comments Your Say

  • were can i buy keenwah ??

    john Friday 13 January, 2012 - 3:21 PM

  • Yummo! I had quinoa for the first time this week (hard to get it here in the bush!)I made an indian spiced chicken & quinoa pilaf. Got the recipe from the taste.com.au website. Try it - you'll love it!

    Bevo Thursday 12 January, 2012 - 6:28 PM

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