Rice, Squash and Quinoa salad

by Anna on April 22, 2011

in Salads,Vegetarian,World Food

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OMG guys!!! I thought I was going to be stuck forever with my neck turning only to the left…sooooo painful. I have no idea how that happened but one day I woke up with my neck completely stuck, it was 2 weeks popping painkillers like candy. But FINALLY it’s over. I missed you guys a lot, my hubby is also glad I’m better because now I can stop blabbing about food only with him…. I mean…more than I already blab usually. The best of my entire ordeal was that I could watch all my favorite cooking programs, Oh boy!!! It was a marathon…but here I am now, let’s talk about salad…I was totally craving fresh and aromatic. My herbs are getting beautiful and I wanted to use them already…so…for this salad I roasted some squash and reserved. And did you guys know that quinoa and rice is a totally wonderful combination? I just found out…and I’m in love, it gives the salad a little crunch and nutty flavor…. just delicious and by all means go crazy with the herbs, you won’t regret it. Enjoy!

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Rice, Squash and Quinoa Salad

For the rice:

  • 2 cup of Basmati rice
  • ½ onion chopped
  • 2 garlic cloves minced
  • 1 tsp of coriander seeds
  • 2 cups chicken broth
  • Salt to taste

Directions:

Add the olive oil and sauté the onions, garlic and coriander seeds until the onions are translucent. Add the rice and sauté it for a minute then add the water, season it and cook with the lid on in low simmer. No picking. After the rice is done let it cool down to room temperature. You can use left over rice too if you have handy.

For the quinoa:

  • 1 cup of quinoa
  • 2 cups of water

Wash the quinoa thoroughly before you start, bring the 2 cups of water to a boil and add the quinoa. Reduce the fire to a simmer and cook it for 15 to 20 minutes. When it’s done becomes transparent, drain it and reserve.

For the roasted squash:

  • ½ Kabocha squash cut into small cubes
  • 2 tbs olive oil
  • Salt and pepper
  • Red chili flakes

Directions:

In a small bowl toss and combine all the ingredients then roast the squash in a baking sheet at 350F for 25 to 30 minutes or until soft and golden. Then let it cool down and reserve.

Now for the herbs:

here you can use your favorite herbs combination. I used:

  • 1 small bunch of mint thinly sliced
  • ½ cup of green onions cut on the diagonal for prettiness
  • 1 small bunch of dill chopped
  • 1 tsp of thyme chopped
  • 1 tsp of sumac
  • 2-garlic clove minced
  • ½ cup of olive oil
  • 3 tbsp lemon juice
  • ½ cup of crumbled Feta cheese
  • 1 cup of cherry tomatoes
  • Salt and pepper

Toss the rice, quinoa, squash, the herbs well to combine make a vinaigrette with the olive oil, lemon juice, garlic, salt and pepper and sumac and mix with the salad. To finish add the Feta cheese and tomatoes.