Female Speaker: I am going to show you how to make Quinoa Salad, now and we are going to use about 3 cups of cooked Quinoa, when you take a cup of dry grain and cook it you come up with about 3 cups of cooked grains, so this is nice and cooked and ready to go perfect. And then we are going to use a quarter cup of extra virgin olive oil, its organic oil, this is a quarter cup of lemon juice squeezed from lemon is that’s right, and we are also going to add a half teaspoon or teaspoon of sea salt to make a dressing that will go right here in the base of the bowl. And then added to that will be our other ingredients which are pine nuts that I have toasted in the oven at about 300 degrees for about 10 minutes it’s a little over a quarter of a cup but that’s what you want in there.
This the valbreso Feta cheese, you could use any Feta cheese but I really like the valbreso, it has a nice flavor and its from sheep milk these are little baby currants they are beautiful and there is about a fourth of a cup of those and there is 3 table spoons of chopped parsley this flatly Italian parsley, and 3 tablespoons of chopped mint, the mint is from my garden looks like that cool a mint. So lets do it, let’s put it together I am going to start by putting the olive oil in here and then a lemon juice and a little salt, then on top of that I am going to put, I am going to put about a teaspoon of salt in there and then on top of that I will put the Quinoa in and the Quinoa still warm and because its warm it will absorb the dressing nicely.
What are you doing?
Steve: Where is the strainer?
Female Speaker: What are you looking for?
Steve: I am looking for strainer.
Female Speaker: What for?
Steve: Because I got to strain some paint.
Female Speaker: Wait, no, no I
Steve: Its water based painint.
Female Speaker: I know but its, its close the pores of it,
Steve: That’s fine.
Female Speaker: No way, Steve. Okay, so I’ve got all the Quinoa in here, this is great, and its kind of serve that dressing really nicely this is so easy you know you can make a whole lot of different things or use a lot of different ingredients to vary the flavor of this salad instead of pine nuts I could use sun flower seeds or walnuts or pecans anything, and so I make this salad sometimes with carrot, and sun flower seeds and a lot of garlic a whole lot of garlic like 6 cloves and sometimes I make this salad with basil and roasted red pepper and fresh that’s good and sometimes I make this salad with black beans and cilantro and lime and that make its gives a kind of a Mexican flavor and that’s really nice to, its just unbelievably versatile. And so all I have to do to finish this off is give it a little stir and its really beautiful salad too, and then you know, if I was kind of be kind of something I would top it with may be some cut tomatoes or red pepper something, something red on there it will be a kind of pretty. That’s it you know this is great and I am really glad you got to see this and get to try it everything and I am just feeling like that I need to go check on my strainer.
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