Quinoa Salad with Raisins and Almonds

Quinoa (pronounced kin:wa) is one of the all-over healthiest foods you can eat.  This food has Superman-type qualities.  First, it has a tremendous history, as it was of great nutritional importance in pre-Columbian-Andean civilizations and was secondary only to the potato.  In more modern times, it is highly appreciated for its nutritional value, as its protein content is very high (12%–18%).  Like oats, quinoa contains a balanced set of essential amino acids for humans, making it an unusually complete protein source among plant foods^.  It's also a great source of dietary fiber and phosphorous and is high in magnesium and iron.  Quinoa is gluten free and considered easy to digest. If that's not enough good stuff for you yet, get this.  This super food is SO super that it's being considered a possible crop in NASA's Controlled Ecological Life Support System for long-duration manned spaceflights.  I think that means we should all be eating it too.

Quinoa Salad 

Makes 4-6 servings

Vinaigrette:

1 Tbsp lemon juice

3 Tbsp extra virgin olive oil

1 tsp maple syrup

sea salt & ground pepper

1 Tbsp. unsalted butter

1 Tbsp. grapeseed oil

1 small diced onion

1 minced shallot

1 cup (5 oz) quinoa

2 cups vegetable or chicken stock

½ cup orzo pasta, cooked

¼ cup each golden raisins and dried red currants, soaked in hot water for 30 minutes and drained

¼ cup sliced almonds, toasted in a 300° oven for 15 minutes

To make the vinaigrette, in a small bowl, mix together the lemon juice, olive oil, and maple syrup. Season lightly with salt and pepper and set aside.

To cook the quinoa, heat the butter and grapeseed oil in a small heavy-bottomed saucepan with a lid over medium heat.  As soon as the foam subsides, stir in the onion and shallot, season with salt and pepper and cover the pot. Sweat the onion and shallots until soft, 5-7 minutes.  Off the heat, add the quinoa and enough stock to cover by ½ inch. Season with 1 teaspoon salt, return to a boil, cover and gently simmer until quinoa is tender and slightly puffed open and the stock is absorbed, 15-20 minutes. Drain excess liquid from the pan, and spread the quinoa on a baking sheet to cool.

To assemble the salad, in a large glass or other non-aluminum bowl, combine the quinoa, cooked orzo, raisins, and currants.  Drizzle with the vinaigrette and toss to coat.  Taste and adjust the seasoning with salt and pepper. Transfer the quinoa salad to a large bowl, sprinkle toasted almonds slices on top and serve at once.