Quinoa Mediterranean Salad

Quinoa is back on the menu again. I have ignored this versatile grain far too long, reaching past the three-pound package sitting on a pantry shelf as I grabbed other items. But it is ignored no longer. This month that fluffy, protein-filled pseudo-grain has starred in a stuffed pepper recipe. It worked so well that I was ready for something more. More, but different. 

Next I cooked a pot of quinoa, added various ingredients that we like, mixing sweet and tart flavors, and raided the refrigerator for more inspiration. Lemons, of course, lemons must be part of the mix. Friend Tanya had just gifted me another bag of gigantic Arizona lemons from her orchard in Yuma. These Southwestern lemons are something special, incredibly juicy and somehow more lemony than any of the puny, local grocery offerings.  

Photo: the puny lemon on the bottom right is the grocery store product

The dressing began with a 2:1:1 blend of Greek olive oil, seasoned rice vinegar and lemon juice. Taste, adjust, taste, tweak it a bit more... I probably ate an entire serving's worth in taste tests but it was worth it. The resulting salad was delicious. How good is delicious? Well, RL reluctantly  sampled a small serving, and then... Wait for it... asked for a second helping. 

We have enjoyed that quinoa salad recipe over several days in a number of ways and it has not lost its appeal. Serve it on a lunch salad plate.

Fill an avocado or even an avocado shell .

This is not a new idea. Similar recipes are found all over the web, and I must have skimmed a few at one time or another, but this version just... happened. Okay, just now I Googled "quinoa salad" and found over 13 million hits. 13 million! There's something going on here. Beyond the fact that quinoa is a complete protein, providing all 9 essential amino acids, is gluten-free and cholesterol-free and usually organic, has a lot of fiber and cooks in 10 to 15 minutes which is quick compared to most grains - beyond all that, quinoa is incredibly versatile and adapts to a wide range of flavors and cuisines. 

Hmmmm, what's next? What is your favorite quinoa recipe?

Quinoa Mediterranean Salad

4 generous servings

1 cup quinoa, rinsed & drained
1 3/4 cups water (or broth)

1/3 cup dried cranberries
1/3 cup sultanas or raisins
1/4 cup seasoned rice vinegar or orange juice
1 sweet red bell pepper (or several multi-colored minis)
3-4 green onions, white and green parts, chopped
1/4 cup pine nuts
1 generous Tbs capers, rinsed
zest of one fat lemon
1/8 cup fresh mint leaves, rough chopped
handful of fresh flat-leaf parsley, rough chopped
1/4 cup or more mild feta cheese, crumbled

Dressing:
4 Tablespoons olive oil
2 tablespoons seasoned rice vinegar
2 tablespoons lemon juice (more or less to taste)
Salt and freshly ground pepper

1. Cook the quinoa as directed on the package, resisting any urge to lift the lid while it cooks. Fluff with a fork and turn out into a medium bowl to cool.
2. Add the dried fruit and 1/4 cup seasoned rice vinegar to a small cup and warm in the microwave. Set aside while the fruit plumps.
3. Mix the dressing ingredients. Taste and adjust, adding more lemon if it seems flat, or a touch of warmed honey if it is too tart.
4. Add the chopped peppers, green onions, pine nuts, capers, lemon zest, mint leaves and parsley to the cooled quinoa. Add the now-plumped dried fruit to the mix and gently toss all to mix. Add the dressing, one large spoonful at a time, tossing as you go. Again, taste and adjust. 
5. Top with the crumbled feta cheese and serve.

Note: The flavors will blend over time, some will brighten while others recede. I tend to add more mint on following days, or a sprinkle more lemon zest. 

Southwestern Stuffed Peppers - two ways

SRC: Secret Recipe Club April 2013

The tantalizing roasted pepper aromas wafting out of the kitchen this week were inspired by a SW Stuffed Pepper recipe I found at my SRC assigned blog, Mostly Food and Crafts (link). That site is bursting with recipes, craft ideas, kid projects and a gazillion linky party connections. Wow, Danielle is one busy blogger keeping up with all of that and two active children. 

The Secret Recipe Club assigns its members a new blog to explore each month, and I explored the MostlyFood archives like crazy, mentally tasting and bookmarking some interesting recipes to try soon. Michelada? Eggs in Hell Veges? I love the spices and flavors of the Southwest, so it's no surprise that a SW stuffed pepper recipe caught my attention. Since April has been w-a-a-y too busy for me to linger long over meal prep, I tweaked Danielle's recipe to cut down on the cooking time. After several days of small-batch trial and error two preps were deemed successful. Method 1 utilized the microwave and Method 2 pre-roasted the pepper. There were also a few ingredients changes, nothing too drastic and still keeping to a SW flavor profile. The original recipe is posted below, with my substitutions and changes noted in red. Compare the original with either alternative method: give all three preparations a try, or create your own variation. 

My basic stuffing ingredients included: quinoa cooked with a package of frozen spinach, crumbled and cooked chorizo sausage, defrosted frozen corn, pepper jack cheese, cumin, green onions, peppers/chilies plus salt and pepper that are not pictured. Next time I might add a drizzle or two of cream to bind the mixture together. (Note: I did not precook the corn or reheat the filling mixture. Three minutes in the microwave and quick hit under the broiler heated the pepper shell and the stuffing quite nicely.) 

Method 1: Cut a red pepper in half, remove the seeds and veins and fill loosely with some stuffing mixture. Place in an oven and microwave-proof dish, cover tightly with plastic wrap, and cook in the micro for 3 minutes. Remove the plastic wrap, sprinkle with additional shredded cheese, and place under a preheated broiler until the cheese bubbles. Serve warm with salsa and sour cream or Greek yogurt.

Method 2: Broil a poblano pepper until blistered on all sides. Let cool until you can handle it and peel away the blistered skin. Carefully slit the body in a T-cut, remove seeds and inner veins and fill loosely with some stuffing mixture. Place in an oven and microwave-proof dish, cover tightly with plastic wrap, and cook in the micro for 3 minutes. Remove the plastic wrap, sprinkle with additional shredded cheese, and place under a preheated broiler until the cheese bubbles. Serve warm with salsa and sour cream or Greek yogurt. 

Now how easy is that?!? The peppers/chilies and filling are tender, moist and oh! so flavorful. Poblanos can be a bit "peppy", so if you are not overly fond of chili heat I'd omit any jalapeno or use a few canned peppers . Or you could just add more sour cream topping to your serving; dairy is reputed to moderate the chili heat. The jalapeno seemed less assertive in the sweet bell pepper shell, but it still had a noticeable bite to it. Still too peppy sounding for your taste? Skip the jalapeños and substitute plain jack cheese for the pepper jack. Prefer a meatless version? Substitute mushrooms or black beans for the sausage. 

Photo: Before and after the finishing broil.

Photo: Stuffed peppers waiting for salsa & sour cream

Southwestern Stuffed Peppers

Recipe found at MostlyFoodsandCrafts, with my changes in red

Ingredients

1 cup rice (quinoa)

1 package frozen spinach (or use fresh kale or chard)

1 tablespoon olive oil

6 scallions, sliced thin, with white and green parts separated

1/2 pound ground beef (Falls brand chorizo links)

1 cup frozen corn

1 (4.5-ounce) can chopped green chilies (2 fresh jalapeños)

1 teaspoon  cumin

1 cup shredded Monterey Jack cheese (WSU Crimson Fire pepper jack)

kosher salt and black pepper

4 large bell peppers, halved lengthwise, ribs and seeds removed (red bell pepper and poblano chili)

1/2 cup plain low-fat Greek yogurt or sour cream

salsa, for serving

Directions:

1.  Prepare your rice according to the package directions.  When you are ready to start assembling heat oven to 375° F.
2. Heat the oil in a large skillet over medium-high heat. Add the scallion whites and ground beef.  Cook, breaking the beef up, until no longer pink, 3 to 5 minutes. Add the corn, chilies, cumin, cooked rice, ½ cup of the Monterey Jack, ½ teaspoon salt, and ¼ teaspoon black pepper.
3. Place the bell peppers, cut-side up, in a 9-by-13-inch baking dish or on a pan. Divide the beef and rice mixture evenly among the bell peppers, add ½ cup water to the dish, tightly cover the dish with foil, and bake until the bell peppers are soft, 30 to 40 minutes. Uncover, sprinkle with the remaining ½ cup of Monterey Jack cheese, and bake until browned, 5 to 7 minutes more.
4. In a small bowl, whisk together the yogurt and ¼ cup water. Drizzle over the bell peppers and top with the salsa and the greens from the scallions.                            

Now checkout the other Group B posts for this month.