Welcome to my new Tuesday post: What the BULK?!?!? I've decided every Tuesday, I'll post a recipe or at least a simple preparation of something you can get in the bulk aisle of your favorite health food store or market. I know it can be intimidating, and I'm here to help! Let's start with one of the big nutritional powerhouses: QUINOA (pronounced, "keen-wah")
Quinoa salad with chickpeas, beets and herbs (Better Homes Magazine, I think)
1 cup quinoa
2 cups vegetable broth
1 cup of shoepeg frozen corn or shucked cooked fresh corn!
1 15 ounce can chickpeas
¼ cup finely chopped red onion
3 T snipped fresh basil
2T snipped fresh parsley (flat-leaf)
¼ cup olive oil (you can use a little less if you want)
2 T lemon juice
1 cup diced cooked beets (I cheat and just cut up sliced canned beets)
1. Rinse quinoa in a fine mesh sieve (make sure it's fine) under cold running water and drain. This process rinses away some of the bitterness. In saucepan bring broth to a boil. Add quinoa and return to boil. Reduce heat. Simmer, covered, 15 minutes or until broth is absorbed. Remove from heat and set aside to cool (Note: if you only do this, you already have a great side dish for everyday dinners!)
2. Prepare your corn. Rinse and drain chickpeas. In bowl combine quinoa, corn, chickpeas, onion and herbs. For dressing: in a bowl whisk together oil, lemon juice, 1/2 teaspoon each salt and pepper. Add to quinoa mixture and toss to coat.
3. Cover and let stand at least one hour; or cover and refrigerate up to 24 hours. Bring to room temp before serving. Service in bowls over organic baby spinach or just on its own.
See, not so hard!