One Ingredient, Two Dishes. At left, the hot Broccoli Gratin could be paired with the cold Broccoli Salad on p. 54; the cool Quinoa Salad (right) is a good match for the hot Barley Citrus Sauté on p. 57.
Yield: 6 servings
1/2 cup quinoa*
1/2 cup bottled Italian salad dressing
1/2 cup hazelnuts, toasted, skin removed, coarsely chopped, divided
11/2 cups cucumber, peeled, seeded, diced (1 medium)
1 cup cherry tomatoes, cut in half
1 cup petite peas, frozen, thawed, drained**
1/2 cup yellow or orange bell pepper, seeded, diced
1/4 tsp. back pepper, ground
Rinse quinoa under running water for 1 minute.
Place quinoa and 2 cups water in medium saucepan. Bring to boil over high heat. Cover and reduce heat to low. Simmer for 20 minutes or until all water is absorbed. Fluff with fork. Cool completely.
Process salad dressing and 1/4 cup hazelnuts in food processor or blender until smooth; set aside.
Place cooked, cooled quinoa in large bowl. Add cucumbers, tomatoes, peas and bell pepper. Pour dressing over salad and toss until blended. Sprinkle with black pepper and remaining hazelnuts. Serve immediately.
*You may substitute 2 cups cooked couscous for quinoa. **If making in advance, add peas just before serving.
Recipe from the Hazelnut Council