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Meatless Monday: Quinoa Salad with Grilled Apricots and Leeks

August 12th 03:08pm, 2013



This is the International Year of the Quinoa, according to the Food and Agriculture Organization of the United Nations. We’re not really sure what that means for you and me, or why we need such a declaration, but we do know that quinoa is tasty. It also possesses a higher protein content than any other grain and has all nine essential amino acids. We wanted to make a tabbouleh with this power grain, but we substituted fresh apricots for the tomatoes and used cilantro instead of mint.

Quinoa Salad with Grilled Apricots and Leeks
4 Servings

1 cup quinoa, rinsed
2 cups water or vegetable stock
2 small leeks
Olive oil for drizzling
Kosher salt and freshly ground black pepper to taste
4 apricots, halved and pitted
½ to ¾ tsp. paprika
Zest of 1 lemon
1 Tbsp. lemon juice
1 bell pepper, diced (Choose any color you like.)
¾ cup cucumber, peeled, seeded and diced
½ cup cilantro, roughly chopped

• Light a charcoal or grill to preheat.
• Combine the quinoa and water or stock in a pot over high heat until it comes to a boil, then reduce to a slow simmer. Cover and cook approximately 15 minutes, until all of the liquid has been absorbed. Remove from heat and let cool.
• Remove 1 or 2 outer layers of the leeks, remove the green leafy tops, and trim the roots without cutting the ends. (Keeping roots on the leeks will hold them together while grilling.) Drizzle with the olive oil, salt and pepper, and set aside.
• Drizzle the apricots with olive oil and sprinkle with the paprika, salt and pepper, and set aside.
• Grill the leeks about 5 minutes per side. Grill the apricots skin-side-up 3 to 5 minutes, then flip. Remove from the grill when the skin starts to pull away from the flesh.
• Remove the roots from the leeks and slice them into 1-inch rings.
• Add the lemon zest, juice, bell pepper, cucumber and cilantro to the quinoa and stir to combine. Season with salt and pepper.
• Serve the quinoa salad with the grilled apricots and leeks and a drizzle of olive oil.



By Anne Marie and Dan Lodholz

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