For years my go-to summer salad was my take on “Marinated Pasta Salad” from Mollie Katzen’s The Enchanted Broccoli Forest cookbook. Of course, one could modify that recipe to use rice pasta (gluten free) and leave out the mozzarella cheese (dairy free), but for July 4th this year I made a few additional tweaks and came up with Marinated Quinoa Salad. Many of the same flavors and refreshing taste, but without the food allergies!
Marinated Quinoa Salad
45 minutes to prepare, plus time to chill
Makes 4-6 servings
- 1 cup dry quinoa, rinsed
- 2 cups water
- 1/2 bunch kale
- 1/2 medium red onion, finely diced
- 1 jar or can artichoke hearts (8-15 oz., see note below), coarsely chopped
- 1/2 cup (packed) finely minced parsley
- 3 Tablespoons olive oil
- 3 Tablespoons red wine vinegar
- salt and pepper to taste
- basil (1 Tablespoon fresh or 1 teaspoon dry) or other herb blend (I used Pasta Sprinkle from penzeys.com)
- In a 1 quart saucepan with a lid, boil the water. Add the rinsed quinoa, stir, lower the heat, and simmer for 15 minutes or until tender. Allow the quinoa to cool.
- Clean the kale by removing the leaves from the stems. Rinse the leaves in a bowl of water and tear them into large, bite-size pieces. In a large pot with a lid, heat about one inch of water to boiling. Add kale and steam/blanch for 2-3 minutes until tender. Toss with tongs a couple of times during the cooking. Remove to a bowl of cold water to stop the cooking process. Drain thoroughly and chop into smaller bite-size pieces.
- Add kale, red onion, artichoke hearts, and parsley to quinoa. Toss.
- Add oil, vinegar, salt & pepper, and basil or herbs. Toss
- Chill for at least 30 minutes.
- Quinoa is a high-protein, gluten-free grain-like seed gaining in popularity in the US, but ancient in origin. Several varieties are available. I buy the dark-beige variety in bulk at the Seward Co-op. It requires only a quick rinse in a sieve before cooking. Other varieties may require longer rinsing, soaking, and/or cooking times. Follow the directions for your quinoa. You should end up with approximately 2 cups cooked quinoa.
- Most artichoke hearts seem to be processed with ingredients that are likely to be corn-based (e.g., citric acid, “spices”). If you are sensitive to corn, use your judgment. I find that if I drain the marinated artichoke hearts, I don’t have much, if any, reaction. I haven’t tried the canned variety (with the citric acid), but would drain and rinse those before using. Feel free to substitute some other vegetable (green peppers, broccoli, carrots).
- You could use the kale raw and be just fine. I find a few minutes of blanching heightens the color and makes it easier to digest.
Quinoa & Sesame Bread
gluten-free, dairy-free, corn-free
Inspired by the recipe for “Quinoa Sesame ‘Wonder’ Bread” (in Gluten-Free Makeovers by Beth Hillson, 2011, DaCapo/LifeLong/Perseus Book Group, Cambridge, MA) I bought some quinoa flour and sesame seeds this week. I had no interest in the “Wonder Bread texture” mentioned in the recipe, so rather than using equal parts quinoa/cornstarch/tapioca starch, I added fiber with sorghum and millet flours, and cut back on the starches. (I believe this will also be the first loaf I have made containing NO arrowroot starch, the typical replacement for cornstarch.)
I also noticed that the ingredients and method (of Hillman’s recipe) were very similar to the High Fiber Bread I made a few days ago, so I decided to play a bit with my hand-mixing technique (still no stand mixer). (1) I mixed the yeast in with the other dry ingredients and added slightly warmer water (rather than proofing first) and (2) I borrowed a method from Rose Levy Beranbaum’s The Bread Bible: mixing the dough without salt and letting it rest a bit before adding the salt and additional water. (Salt is known to interfere with the yeast action, so giving the yeast a chance to start working before adding the salt helps with the rising.) I really liked the texture of the dough going into the pan. Finally, to try to avoid the “holey sunken middle” problem, I worked more at smoothing the dough in the pan to remove any possible air pockets.
- 1 to 2 Tbls sesame seeds
- 1-1/4 cups quinoa flour
- 1/2 cup sorghum flour
- 1/2 cup millet flour
- 1/2 cup tapioca starch
- 1/2 cup potato starch
- 3 Tbls brown sugar
- 3-1/2 tsp guar gum
- 2-1/2 tsp active dry yeast
- 3 eggs, lightly beaten
- 3 Tbls oil
- 1-1/8 cup water, warmed to 120°F
- 1-1/2 tsp salt
- Make sure all your ingredients are at room temperature. [I usually measure out my flours into a large bowl, take the eggs and any other refrigerated ingredients out of the frig, and let them sit on the counter while I do something else for 30-60 minutes.]
- Grease one 8-1/2″ x 4-1/2″ loaf pan.
- Heat a dry skillet over medium-high heat. Add the sesame seeds and stir continuously until they begin to brown. Remove from the heat and cool.
- In a large mixing bowl, combine quinoa, sorghum, and millet flours, tapioca starch, potato starch, brown sugar, guar gum, and yeast. Stir/whisk together until everything is evenly combined.
- Heat the water to 120°F (if you haven’t done that already—see NOTE).
- In a separate medium bowl, beat together the eggs and the oil.
- Add approximately 1/2 cup of the water to the dry ingredients. Stir well. Add the egg/oil mixture. Stir well.
- Sprinkle the sesame seeds over the dough. [I reserved about 1 tsp of sesame seeds for the top of the bread, but the original recipe didn’t do this; we’ll see if they burn in the oven.] Stir everything together. At this point you should have a very rough dry-ish dough that almost holds together. If much loose flour remains in the bowl, add a bit more water and stir. Cover the bowl of dough and let it rest for 5-10 minutes. [This will allow the gum to absorb water and the yeast to start working.]
- Sprinkle the salt and 1/2 the remaining water over the dough. Stir together. Decide if you need the rest of the water. Add and stir if necessary.
- Spread the dough into the prepared pan. Use a silicon or oiled spatula to press the dough down and spread evenly in the pan. Spritz the top with a bit of oil and sprinkle any reserved sesame seeds on the top. Cover with oiled plastic wrap and allow to rise in a warm place for 40-60 minutes or until the dough comes almost to the top of the pan.
- Preheat the oven to 350°F. Bake for 40-45 minutes or until the interior temperature of the bread is 200°F. Turn onto a wire rack and cool completely before slicing.
- There are a number of common methods for heating the water to the correct temperature (110°F if proofing the yeast separately; 120°F if mixing the yeast in with your other dry ingredients). If your hot water comes out of the tap at 120°F, you can use that; some folks prefer to use filtered water and heat it in the microwave (60 seconds is usually enough to get from room temp to 120°F ; if the water is over 130°F, let it cool before using) [I’m in this camp]; still other folks boil water on the stove and then add cold water to get to the correct temperature. Whichever method you choose, PLEASE use an instant-read thermometer to tell you the temperature. I don’t care if you raised 6 babies and know how to test liquids on your wrist, that may be good enough for babies, but it is NOT good enough for baking bread!!
OMG! This may be my best-looking GF loaf EVER!!
[Later: I can now confirm that the loaf did NOT sink in the middle and does not have big holes in the center! Yippee!!—Still need to taste it, but have had 4 slices of bread today, so probably not until tomorrow.]
[Update 3/19/12: I can now verify that this bread makes a yummy sandwich!! I toasted two slices and made a tuna salad/lettuce/mayo sandwich. Very tasty! Except for the top crust (with all the sesame seeds) the bread is neutral in a good way—no overwhelming taste of a particular flour, just a nice hearty loaf. Definitely NOT the “Wonder Bread” of the original recipe . . . more like a “soft, light, wheat, sandwich bread,” but without the wheat 🙂 Yeah! we’ve got a winner with this recipe! ]
© 2012 Highly Sensitive Girl