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Asian Quinoa Salad
I was lucky to discover this salad at the Harvest Ranch Market on a recent trip to San Francisco. Oh, how I love this city. Apart from it being one of the most beautiful cities in the world (even when it rains…yes), everyone is so grounded and laid back, and their health food stores rock. Did I say that they rock? Ohh ho ho yes! I positively glow with excitement as I enter a cool granola health food store that is independently owned. If you are in San Francisco, do go to Rainbow Grocery as well. As well as being a superb market, it’s wonderful for people watching. Don’t get me wrong, I lurve (oh there I go again) Whole Foods, but there ain’t nothin’ like a quirky, down to earth vibe to get my heart racing. It appeals to the inner hippie living inside of me. Oh, I think I’m going to do a Dead Head twirl right now……
I’m back. So this dapper salad was nestling in the bar at Harvest Ranch Market. It looked so light and delicious that I had to give it a try. Ever had one of those rare experiences when you strike gold with a new choice? It’s so flukey, isn’t it? Most of the time, you try something new, only to get bummed out by a bad decision. I am forever picking the same ole, same ole favorites, staying firmly in my comfort zone. It just goes to show that magic can happen when you break out from the old routine. As I recreated the recipe, the only addition was shiitake mushrooms. Hey, if it ain’t broke, right? This salad is wonderful chilled or at room temperature. Like most food, it’s scrummier the next day.
As I write this post, I can see how my rock and roll party days are well and truly over. O.k. let’s be honest, I ain’t dead yet. It’s important to have a bit of yin with your yang. Richard Ashcroft said it best: the drugs don’t work, they just make it worse…and 40 ouncers give you a beer belly (the last bit is my personal touch).
Asian Quinoa Salad
1 cup quinoa rinsed in filtered water and drained
2 cups filtered water
1/4 cup onion chopped
1 clove garlic minced
1 thumb size piece of ginger minced
2 medium carrots minced
4 broccoli florets chopped into small pieces
1 small shiitake mushroom sliced thinly
3 tablespoons of sesame oil
3 tablespoons wheat free tamari soy sauce and 2 tablespoons filtered water, combined
1/2 teaspoon of orange juice
1. Bring two cups of water to a boil. Add the quinoa and bring back to a boil. Lower the heat to medium, cover the pan, and simmer for 12 minutes. Turn off the heat and rest, covered for 15 minutes. Remove from the pan and spread onto a plate to cool.
2. In a wok or frying pan, heat the sesame oil, add the onions, and fry on medium heat until transparent. Add the ginger and garlic and cook for one minute.
3. Add the carrots, frying for 3 minutes, then the broccoli, cooking for 2 minutes. Stir in the shiitake mushrooms, and pour in the tamari and water mixture, making sure the vegetables are evenly coated. Cover and steam for 2 minutes. Turn off heat.
5. In a bowl, mix the cooled quinoa with the vegetables. Add the orange juice, and fluff it through. Chill for an hour or serve immediately.
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