Easy dinner ideas: Hearty quinoa ideas for Gluten-Free Wednesday

Love quinoa? When you’re looking for a wheat-free alternative this Gluten-Free Wednesday, quinoa is a winner.

A South American grain-like crop, quinoa has come to be recognized as a nutrient-dense superfood. The seeds, or “grains” (quinoa is not a true cereal, though its seeds resemble and are used like grains) of the plant can be found at most supermarkets, and it can be cooked like rice, added to soups and stews, and even popped.

If you’ve never cooked with it before, here are a couple of tips: Rinse the grains under running water; they are coated with saponins (defensive compounds) that can give a finished dish a bitter taste if the seeds aren’t rinsed before using. For extra depth of flavor, try toasting the quinoa before cooking it. After rinsing the grains, dry them in a towel, then toast them briefly in a dry skillet until they color slightly and have a nutty aroma.

To cook, place the rinsed grains in boiling water (1 part seeds to 2 parts water) and cook until the quinoa is translucent and tender and the germ has spiraled out from the grain, 12 to 15 minutes (be careful not to overcook). Add the drained quinoa to salads, or flavor and serve as a side dish. Check out some of our recipe suggestions below.

Quinoa and kale salad: Kale and quinoa come together in this salad, accented with toasted garbanzo beans, celery, currants, piquillo peppers and lemon zest. Tossed with a bright red wine vinaigrette, the dish comes together in only 40 minutes.

Quinoa lentil salad with tomatoes: Nutty quinoa, French lentils, fresh mint and parsley, a little garlic and some bright tomatoes make for a perfect summer salad, whether you’re looking for a light main course or flexible side dish. (And if you don’t tell, you’re guests probably won’t even suspect that it’s vegetarian!)

Quinoa salad with grilled corn, tomatoes and cilantro: Combine quinoa to with corn, tomatoes, chile, green onions and a touch of salt. Toss in a light dressing of lime juice, oil, garlic and cumin for a refreshing dish that comes together in only 1 hour.

QUINOA AND KALE SALAD

Total time: 40 minutes, plus cooling time | Serves 4 to 6

Note: Adapted from Gayle’s Bakery & Rosticceria.

1 1/4 cups quinoa, well rinsed under running water
1/2 cup plus 2 tablespoons extra-virgin olive oil, divided
3/4 cup drained canned garbanzo beans
1 tablespoon plus 1/2 teaspoon ground cumin
Kosher salt
1 cup kale (preferably dinosaur or dacinato), stemmed and cut in ribbons
1/2 cup chopped celery
1/3 cup currants
1/4 cup cut jarred piquillo peppers, drained and cut into strips
3 tablespoons chopped green onions
2 tablespoons chopped parsley
Zest and juice of 1 lemon
1/4 teaspoon black pepper
2 tablespoons red wine vinegar

1. In a large pot of boiling salted water, cook the quinoa until tender, about 15 minutes. Drain well, fluff on a rimmed baking sheet and set aside to cool.

2. In a saute pan heated over medium-high heat until hot, add 2 tablespoons olive oil and the garbanzo beans, sprinkling over the ground cumin and a pinch of kosher salt. Saute until the beans are lightly colored and aromatic. Remove from heat and set aside to cool.

3. In a large bowl, toss the quinoa with the garbanzos, kale, celery, currants, piquillo peppers, green onions, parsley and lemon zest with quinoa.

4. To make the dressing, whisk together the remaining one-half cup olive oil, red wine vinegar and the juice from the zested lemon, three-fourths teaspoon kosher salt, or to taste, and black pepper.

5. Add the dressing to the salad, a few tablespoons at a time, tossing to coat. You may not use all of the dressing. Taste and season if desired. This makes about 5 1/2 cups salad.

Each of 6 servings: Calories 399; Protein 8 grams; Carbohydrates 36 grams; Fiber 5 grams; Fat 26 grams; Saturated fat 3 grams; Cholesterol 0 mg; Sugar 8 grams; Sodium 291 mg.