First - the whole meal. I've been getting fresh scallops from the farmer's market up here and grilling them. This time I served them on top of a quinoa salad that I made last week. Our friend Linda was in town visiting so I made us an awesome dinner of this as our starter and then I roasted a piece of pork and some scalloped potatoes made with red potatoes and topped with gruyere cheese and grilled asparagus. We had a tasting of cupcakes from Downtown Creamery and Bakery to finish the meal. Now for the quinoa story! Basically - I've never cooked quinoa before. I read the instructions and it said 1 cup equals 2 servings. Well, I don't know if that is for a whole day or what because since I was serving 3 people I doubled the amount and used 2 cups raw quinoa to 4 cups water - well I ended up with enough quinoa for about 12 people! And we ate it for a week! Don't get me wrong, it was delicious, just a little too much - I was giving the stuff away! Anyway, I'm going to try to give the recipe and portions, but I had to keep adding more dressing (and making it as I went) as this stuff just keep coming and coming...
Quinoa Salad serves 6 or more
1 cup quinoa (I used red) Cook according to package directions
1 cup shelled frozen edamame Cook according to package directions
couple carrots, shredded
Dressing: give or take! and to taste!
1/2 cup olive oil
3 tablespoons sesame oil
2 tablespoons soy sauce
1 tablespoon rice wine vinegar
Mix the dressing and then pour over cooled quinoa, carrots and edamame. Season to taste with s&p and make more dressing if needed - but you don't want it soaking.
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