Chef Kenichi Tajima’s Quinoa Salad Recipe
This lovely French-Japanese fusion salad comes from Kenichi Tajima of Mountain Bird — catch him at Harlem EatUp! where he will be hosting a Dine-In alongside guest chef Andy Ricker. Try pairing the nuttiness of the quinoa with a lightly oaked, dry white Bordeaux from AOC Graves or for a more robust meal, a fruity red from Bordeaux-Supérieur or Côtes de Bordeaux.
Ingredients
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4 tablespoons olive oil, divided
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2 Spanish onions, chopped
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1 quart Quinoa, rinsed with water
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1 1/2 quart Vegetable Stock
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1 and 1/2 seedless cucumbers, diced
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1 1/2 cup sun dried tomatoes, chopped
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1/2 cup Kalamata olives, chopped
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2 tablespoons lemon juice
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Salt and Pepper, to taste
Directions
Sauté chopped onion in pan with 2 tablespoons olive oil until golden in color.
Add vegetable stock and quinoa into the pan with onions, bring to a boil. Cover the quinoa, turn down to medium heat for 5 minutes and then low heat for about 10 minutes or until cooked.
Let the cooked quinoa cool, and mix with cucumbers, sundried tomatoes, kalamata olives, lemon juice, olive oil, salt, and pepper
This salad can be served with your favorite green salad and topped with your protein of choice, if desired (grilled shrimp or chicken are both great options).
NOTE: If you want extra dressing on the side, mix 1 part lemon with 2 parts white balsamic vinegar, and 9 parts olive oil.
Wine Pairing
Pair with a lightly oaked dry white Bordeaux such as a Graves Blanc. The touch of oak will complement the nuttiness of the quinoa, and the Sauvignon Blanc-Sémillon blend will both complement the vegetables and add a refreshing lift to the dish.If the quinoa is served as an accompaniment to a more robust meat dish, you can always head for a fruity style red such as Bordeaux Supérieur or one from the Côtes de Bordeaux such as Blaye or Bourg.
Craving more great Harlem EatUp! recipes? Find more here.
