Easy-Kine Cooking: Super salad brings color to the table

Quinoa is considered a superfood, high in protein, fiber and vitamins. Native to the areas around the Andes in South America, the Old World seeds are now enjoyed around the world. You can buy white, red and black varieties.

Karen Fuse of East Honolulu shares a simple recipe perfect for potlucks. If you use vegetable broth or water to cook the quinoa, this dish is vegan. For those trying to consume more plant-based foods, this is a dish that is attractive without meat.

When tight on time, choose ingredients that can be used straight out of the can or jar: corn, beans and marinated vegetables are among the handy options. Just check your refrigerator and pantry.

The longest task you’ll face is cooking the quinoa. On the stove this will take 10 to 20 minutes, depending on quantity. Or you could cook the seeds in the rice cooker the night before, so your salad is ready to assemble the next day.

Choose your favorite veggies, but try to vary the colors so they create a brilliant rainbow.

The choice of dressing is up to you. I’ve always associated quinoa with Mediterranean cuisine, but it works with many flavors. I tried it in a salad at Junpuu ramen restaurant, where a delicious Japanese version is created simply by adding a soy sauce-based dressing.

For a party you could serve a homemade dressing, or save time and offer several store-bought dressings so guests can choose.

RAINBOW QUINOA SALAD

By Karen Fuse

• 2 cups raw quinoa
• 2 cups chicken or vegetable broth
• Salad dressing of your choice, to taste

>> Vegetable suggestions (6 to 8 cups total):

• Broccoli or cauliflower, cut into bite-sized pieces and blanched
• Grape tomatoes
• Diced bell pepper, any color
• Canned black beans, rinsed
• Sliced celery
• Diced carrots
• Baby spinach
• Marinated artichoke hearts
• Corn, frozen, fresh or canned, drained
• Frozen peas
• Green beans, canned or frozen and defrosted
• 1/4 red onion, slivered or diced

Place quinoa and broth in rice cooker; turn on (this may be done overnight).

Transfer cooked quinoa to a large bowl; let cool.

Add vegetables and toss. Add dressing. Serves 12 as a side dish.

Nutritional information unavailable.

”Easy Kine” features simple dishes that start with commercially prepared ingredients. Lynette Lo Tom is excited to hear your tried-and-true suggestions. Contact her at 275-3004, email lynette@brightlightcookery.com or via instagram at brightlightcookery. Nutritional analysis by Joannie Dobbs, Ph.D., C.N.S.