The Advetures of Quinoa

From the familiar but previously all but ignored (except in soups) barley to exotica like quinoa and bulgur, summer salads are a great way to introduce grains into the family diet. Grain salads are simple to make, attractive to serve and absolutely delicious to eat.

The pale yellow disk-shaped seed quinoa (pronounced keen-wah) is a high-protein grain that originated in the Andes. There are several types, the best being altiplano, which has a sweet, nutty taste and a soft, slightly chewy texture.

It is important to rinse quinoa thoroughly with cold water before cooking to remove slightly bitter substances called saponins. Once quinoa is thoroughly rinsed, it can be cooked like rice, using a ratio of one cup grain to two cups water. But because of the inconsistency of the grain, vegetarian cooking expert Lorna Sass suggests in “Lorna Sass’ Short-Cut Vegetarian” (Quill Paperback, 1997) that you boil it in plenty of water, like pasta, until it’s tender and fluffy, then drain. The cooking time will vary from 12 to 15 minutes.

The following salad of quinoa, shrimp and cilantro is fresh-tasting and pretty. The flavors are cross-cultural, borrowing a little from Asia with the taste of toasted sesame oil and a bit from Tex-Mex cooking with the addition of lime juice, jalapen~o and cilantro.

To complete the menu, add a salad of garden fresh greens and a simple fruit dessert, like fresh Nectarines With Crystallized Ginger and Lime Juice.

QUINOA, SHRIMP AND CILANTRO SALAD

1 cup quinoa

Salt

1 pound shrimp, shelled and deveined

1 teaspoon soy sauce

1 teaspoon dark sesame oil

1/4 teaspoon crushed red pepper flakes

Nonstick cooking spray

1/3 cup lime juice

3 tablespoons oil

1 tablespoon cold water

1 clove garlic, crushed

1 teaspoon minced jalapen~o or to taste

1/2 teaspoon sugar

1 cup corn kernels cut from 1 or 2 ears of corn

1/2 cup diced red bell pepper

1/2 cup diced green bell pepper

1/2 cup thinly sliced green onions

4 to 5 cups salad greens

1/2 cup cilantro leaves

Rinse quinoa in strainer with cold water. Drain well. Bring large pan of water to boil and add quinoa and salt to taste. Cook, uncovered, until tender, 12 to 15 minutes. Drain well in strainer. Turn out onto platter and cool to room temperature. Fluff with fork. (Note: There should be about 3 cups cooked quinoa.)

Combine shrimp, soy sauce, sesame oil and red pepper flakes in large bowl. Let stand about 20 minutes.

Spray large skillet with nonstick cooking spray until and heat until drop of water evaporates upon contact. Add shrimp, few at a time, and stir-fry until seared and cooked through, about 4 minutes. Let stand in skillet until cool.

Whisk together lime juice, oil, water, garlic, jalapen~o, sugar and 1/4 teaspoon salt in large bowl. Remove 1 tablespoon dressing and reserve for salad greens. Add quinoa, half of shrimp with any shrimp juices, corn, red and green bell peppers and green onions to dressing in bowl and stir.

Place salad greens on deep platter. Drizzle with reserved 1 tablespoon dressing and toss to coat. Spoon quinoa in center. Top with reserved shrimp. Sprinkle cilantro on top. Serve chilled or at room temperature.

4 servings. Each serving:

411 calories; 448 mg sodium; 124 mg cholesterol; 16 grams fat; 45 grams carbohydrates; 25 grams protein; 3 grams fiber;

NECTARINES WITH CRYSTALLIZED GINGER AND LIME JUICE

4 or 5 large unpeeled nectarines, quartered

2 tablespoons minced crystallized ginger

2 tablespoons lime juice

Plain yogurt or lemon sorbet, optional

Combine nectarines, ginger and lime juice and gently stir. Cover and refrigerate 20 minutes or more.

Spoon into fruit bowls. Serve plain or topped with yogurt or sorbet if desired.

4 servings. Each serving:

92 calories; 4 mg sodium; 0 cholesterol; 1 gram fat; 23 grams carbohydrates; 1 gram protein; 0.59 gram fiber.