Soap&Salad

Quinoa (Keen-wa) has a delicate nutty flavor that blends well with other ingredients. It can be used alone or substituted for almost any grain in almost any recipe. Because Quinoa is a complete protein with all the essential amino acids, it is not necessary to add meat to receive all the benefits of an animal protein. Our Quinoa is "washed and ready" to be cooked. If you purchased the quinoa used in the recipes below from our customer list, then no further rinsing of the quinoa is required.

REFRESHING QUINOA SALAD (Andean Tabouli)

1. Needed: 1 cup "washed and ready" Quinoa; 1-1/2 T. fresh lime juice; 1/4 tsp. salt; 1 pinch black pepper; 1 jalapeño pepper, seeded and chopped; 1/4 cup olive oil; 1/2 cup finely chopped green onions; 1 cucumber peeled, seeded, and chopped; 1 medium tomato, seeded and chopped; 1/3 cup chopped cilantro.

2. Combine Quinoa with 4 cups cold water in a covered saucepan. Bring to a boil, stirring occasionally. Lower heat, and simmer 10 minutes. Drain off extra water in a strainer, but do not rinse. Fluff with a fork to cool.

3. Combine the lime juice, salt, black pepper, and jalapeño pepper in a small bowl. Gradually blend in olive oil. Set aside.

4. Combine cooled Quinoa in a large bowl with cucumber, tomato, green onions, and cilantro. Toss gently with lime juice and oil dressing. Correct seasoning with salt and pepper to taste. Serves 6 to 8.

QUINOA WALDORF SALAD

Truly healthy and delicious combination of textures

1. Needed: 1/2 cup "washed and ready" Quinoa; 1/2 cup water; 1/2 cup apple juice; 1/4 teaspoon cinnamon; 1/8 teaspoon cloves; 1 large red delicious apple, cored, chopped, and un-pared; 2 teaspoons lemon juice; 1/2 cup raisins; 1 cup chopped celery.

2. In a medium covered saucepan bring water, apple juice, and spices to a boil. Add "washed and ready" Quinoa. Return to a boil and cook over low heat for 15 minutes. Remove from heat and cool.

3. When chilled, add apple tossed with lemon juice, raisins, and celery.

4. Makes 4 servings.

5. 1/2 cup plain low fat or fat free yogurt may be added to create a unique salad which may be topped with chopped nuts.

CURRIED QUINOA CHICKEN SALAD

As with true curry this salad is delicious garnished with shredded coconut, chopped peanuts and chutney

1. Needed: 1 cup "washed and ready" Quinoa; 2 cups water; 4 cups broccoli florets; 1/2 cup raisins; 5 cups cooked cubed chicken; 8 scallions, thinly sliced, yogurt-curry dressing.

2. Bring "washed and ready" Quinoa and water to a boil in a medium saucepan with tight fitting lid. Cook a few minutes, remove from heat and let stand for 30 minutes. Uncover and cool quinoa. Fluff with a fork.

3. Meanwhile trim broccoli florets from stems. Cut florets lengthwise into small pieces. Microwave these with 2 tablespoons water in covered container for 1 1/2 minutes. Drain and cool florets.

4. In a large bowl combine cooked quinoa, broccoli raisins, scallions, chicken and dressing.

5. For dressing combine: 1 cup fat free yogurt; 1/3 cup low fat mayonnaise; and 1 tsp. curry powder.

6. Makes 6 servings.

QUINOA AND MUSHROOM VEGETABLE SOUP

The descendants of the Incas have used quinoa extensively in soups for centuries

1. Needed: 1/2 cup "washed and ready" Quinoa; 1 pound mushrooms, thinly sliced; 1 bottle sweet white wine; 3 tablespoons butter; 1 cup onion, chopped; 2 cloves garlic, minced; 1 cup celery, chopped; 1 cup carrots, chopped; 2 cups baking potatoes, peeled and chopped; 2 quarts chicken broth.

2. Soak mushrooms in wine for 1 hour or more.

3. Melt butter in large pot. Add onions and garlic and cook for 2 minutes.

4. Drain mushrooms, reserving wine. Add wine to stockpot and cook over medium heat., stirring occasionally, until all the wine has evaporated (about 35 or 40 minutes)

5. Add mushrooms and other vegetables to stockpot. Cover and simmer for 20 minutes.

6. Add "washed and ready" Quinoa.

7. Cook 15 minutes more or until the vegetables are tender.

8. Season to taste with salt and pepper and garnish with chopped parsley.

9. Makes 16 cups.