The Asian Quinoa (Rating 9) is a cinch and can be made even easier by tossing it all into a rice cooker. It had really good flavor. Quinoa (pronounced keen-wha, I just love words that are fun to say) is a grain high in protein. It can be bought in bulk at Sprouts. Rinse it in a sieve to remove its bitter coating prior to cooking.
Neal and I regularly check out books at our local library and often bring home cookbooks. Tonight's salad was adapted from At Home Healthy Cooking's Chinese Long Bean Salad with Tangerine and Sherry-Mustard Vinaigrette.
Broccoli Tangerine Salad (Rating 9)
Serves 6 as a side
Ingredients
3 crowns of broccoli, florets cut into bite-size pieces, stalks removed
3 tangerines, peeled, 2 1/2 tangerines separated into sections, remaining 1/2 squeezed for juice
1/2 cup sweet onion, thinly sliced
1/4 cup raw sunflower seeds
Pinch of salt and freshly ground pepper
For Vinaigrette:
3/4 tsp. cornstarch
1/3 cup vegetable broth (used homemade)
2 tbsp. olive oil
2 tbsp. white wine vinegar
juice from 1/2 tangerine (mentioned above)
1 tbsp. Dijon mustard
1 tbsp. demerara sugar
1 clove garlic
healthy pinch of salt
pinch of freshly ground pepper
Method
1. Bring pot of water to a boil. Add in the broccoli and boil for a couple minutes. Drain and cool.
2. Place broccoli, tangerine sections, onion, and seeds in bowl. Season with the salt and pepper.
3. For the vinaigrette, combine cornstarch with 2 tbsp. of the veggie broth and mix. Bring the rest of the broth to a boil in a small saucepan over medium-high heat. Remove from heat.
4. Stir the cornstarch mixture into the saucepan and bring it all back to a boil over medium heat, stirring constantly until thickened. Remove from heat and let cool.
5. Combine the remaining vinaigrette ingredients in a small bowl and whisk in the thickened broth.
6. Pour over broccoli mixture, toss, and serve.
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