Tuesday, July 26, 2011
Tahini Miso Quinoa Salad Extravaganza - Recipe
Since returning to Vancouver, I have resumed my addiction to shopping at Caper's Market. They have everything and more that I dream of, food-wise. It's a healthy addiction, however my wallet is not so pleased. They have this amazing salad bar, with an assortment of lovely dressings and toppings. The dressing for this salad was inspired greatly by Caper's Tahini Miso Dressing, and this is a sort of homage, if you will. Enjoy the deliciousness that is Quinoa and tasty sauce with some serious veggie action!
Firstly, gotta cook that quinoa. Boil 1 1/4 cup of water in a pot then pour in 1 cup of quinoa (This yields enough to save a bunch of quinoa for later). Turn down the heat a bit, and leave that business, covered, for 12 mins. Afterwards, you will take the pot off the heat and stir it a bit then put the lid back on to let it sit for about 5 mins.
Meanwhile, chop up some...
Red Pepper (or whatever colours you so please)
Various vegetables of your choice
...and put those into a frypan with a drizzle of olive oil and throw down some oregano and pepper on there if you wish
Once those ingredients are ready, turn the heat way down and drizzle some of the dressing from the bottom of this recipe into the frypan, so the tofu is super flavourful
Put the frypan ingredients onto a bed of lettuce/mixed herbs in a bowl. Then you can put some additional toppings onto your salad!...
You could throw down some thawed, shelled edamame beans
Apple chunks are always a nice addition, I like to use Granny Smith
Raisins are cool, too
Feta cheese rocks my salad usually
Then, add your cooked quinoa and stir it all up real nice!
For the dressing, put the following ingredients into a food processor...
1/3 cup Tahini, or Sesame paste
juice of half a lemon
a small handful of cashews (optional, for thickness and yumminess)
a solid tablespoon of White Miso