Though it’s been oppressively hot and humid in NYC recently, we’ve still found opportunities to grill. Well, Denis does the grilling. 🙂 I just do the prep!
Along with the requisite hamburgers and hotdogs, we often make our Hawaiian Huli Huli Chicken — an old favorite.
French Potato Salad is also always a crowd pleaser.
Last week I came up with a new recipe to add to the summer barbecue line up: Asian Quinoa Salad.
I bought this bag of red quinoa awhile ago at Trader Joe’s and wanted to make something with it.
Any quinoa would work though. This salad is simple: Just cook the quinoa in liquid (I like using homemade chicken stock for the rich flavor). Then add seasonings. Voila! You have a refreshing summer salad side dish! This recipe could easily be doubled.
Stay cool and enjoy!
Asian Quinoa Salad
3/4 cup quinoa, rinsed
1 1/2 cup chicken or vegetable stock
1 teaspoon sesame oil
1 teaspoon rice vinegar
Kosher salt to taste
1 scallion, minced
1/4 to 1/3 cooked edamame
2 teaspoons toasted sesame seeds
1. Place quinoa in stock in a saucepan over medium heat and bring to a boil. Lower heat and simmer, covered for about 15 minutes or until liquid is absorbed and quinoa is cooked (try tasting a bit).
2. Whisk sesame oil and vinegar together. Toss with quinoa and other ingredients.
Makes about 6 small side servings.