Warm Winter Salad!

Even in the dead of winter sunchokes (also called Jeruselam artichokes) are available locally. The are a tasty marriage of waterchestnuts and waxy potatoes. Reheated this makes a great brown bag lunch.
Warm Sunchoke and Quinoa Salad
The chickpeas and sunchokes make this a hearty vegetarian main dish. Quinoa is a rice-like grain native to South America. It is available at many supermarkets or co-ops.
Serves: 6
1/2 cup quinoa
2 tablespoons sesame oil or olive oil
1/2 cup diced onion
1-1/4 cups vegetable stock (see Appendix)
3/4 cup canned chickpeas (garbanzo beans)
1 cup peeled and diced sunchokes
1/2 cup diced tomatoes
1 tablespoon lemon juice
1/2 teaspoon crushed red pepper
Salt and black pepper
Place quinoa in a large bowl and cover with cold water. Strain in a colander and repeat this rinse 4 times. Let quinoa drain well. Heat the oil over medium-high heat in a large saucepan and then add the quinoa. Cook, stirring occasionally for 5 minutes (until quinoa starts to pop). Add the onions and continue to cook until the onions are soft and translucent. Add the vegetable stock and bring to a boil. Add the chickpeas, sunchokes and crushed red pepper. Bring back to a boil, reduce heat, cover and simmer for 20 minutes. Remove from heat and let rest for 5 minutes. Add tomatoes, lemon juice and season with salt and pepper. Gently stir all ingredients to combine and fluff. Serve with slices of fresh fruit.
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