Featuring Quinoa and Moving East

We had a great response last week from our Edeners with our introduction to quinoa, so we decided to feature it this week, and put it front and centre in an Eastern influenced menu.

Travel with us, as we explore the world through food! Tomorrow, we move South, to Central America.

Sprouted Quinoa Salad with Citrus Ginger Vinaigrette

1 cup                                          Sprouted quinoa                                   250 mL

1                                           carrots, coarsely grated                                        1

2                                          green onions, sliced finely                                      2

1 cup                             edamame, shelled and blanched                      250 mL

½ cup                            red pepper, diced, ½ inch pieces                      125 mL

¼ cup                                 Cilantro, leaves picked off                              60 mL

                                                         Vinaigrette                                                     

1 tsp                                           rice wine vinegar                                       5 mL

1 tsp                                        ginger, fresh, grated                                     5 mL

1                                                    orange, juiced                                                 1

1 tsp                                                 soy sauce                                              5 mL

¼ cup                                               canola oil                                            60 mL

1. Mix quinoa, carrots, onions, edamame and red pepper together in a large bowl.
2. To make vinaigrette, mix together everything except oil well, and add oil slowly while constantly mixing.
3. Toss dressing with other ingredients and top with cilantro leaves.

You can find out how to sprout quinoa at http://sproutpeople.org/seeds/quinoa.html

Makes 4 as a side or 2 as a main course. 

Created by Erin Sine, 2012.

Kale Stir-fry with Warm Tahini Dressing

4 cups                                 kale, tough ribs removed                                    1 L

2                                      leeks, sliced in thin half moons                                   2

½ cup                                                   tahini                                             125 mL

2 tsp                                           hot pepper sauce                                     10 mL

2 tsp                                                 soy sauce                                            10 mL

1. Julienne kale and add leeks to large pan.
2. Stir-fry.
3. Add Tahini, hot sauce and soy sauce.

Makes 4 servings.

Gerry Kasten, RD. (2012). Kale Stir-fry (Demo). UBC FNH 341 Course Manual. 

Spicy Marinated Tofu

1                                        extra firm tofu, sliced into 6                                     1

2 tbsp                                         chili garlic sauce                                      30 mL

2 tsp                                                 soy sauce                                            10 mL

Enough to fry                                  canola oil                               Enough to fry

1 tsp                                              sesame seeds                                           5 mL

1. Mix chili garlic sauce and soy sauce together,
2. Add tofu slices and marinate for at least 1 hour.
3. Heat up canola oil in a large pan over medium high heat.
4. Add tofu in batches, and cook until golden brown on both sides.
5. Top with sesame seeds.

Makes 4 servings.

Created by Erin Sine, 2012.