Quinoa Pilaf with Strawberries, Jalapeño and Mint

Quinoa Pilaf with Strawberries, Jalapeño and Mint - The Clean Gourmet Strawberry season ends quickly after it arrives, so when it’s here I try to enjoy strawberries in every way possible- sweet or savory.  This salad is probably my favorite way to enjoy them.  A hint of jalapeño for kick, pistachio for crunch and the tang of lime and mint perfectly round out the strawberries.  I do recommend chilling a bottle of white wine before you get this going… Since quinoa is a complete protein, as well as a source of low glycemic carbohydrates, and the nuts/feta provides fat, this dish qualifies as a complete meal on it’s own or as a satisfying accompaniment to lean proteins or grilled vegetables. I’ve provided detailed instructions on how to get fluffy pilaf-style quinoa.  If you aren’t a perfectionist or are in a hurry, feel free to cook the quinoa as you normally would. Ingredients: 1 cup quinoa 1 3/4 cups hot water sea salt 1/2 quart strawberries, small/medium dice (I like to quarter a few for presentation 🙂 ) 1 shallot, fine dice/mince 1 jalapeño pepper, fine dice/mince handful fresh mint, chiffonade handful fresh parsley, basil or tarragon, finely chopped zest and juice of 1 lime (a little more than a tablespoon of juice) 1 tablespoon olive oil, plus more for kale 4 cups baby kale, or cut lacinato kale fresh lemon juice, for kale 2 ounces goat cheese or feta, crumbled 1/4 cup whole pistachios What to do: Rinse quinoa to remove the bitter-soapy coating called saponin (unless your quinoa says “pre-washed”).  Drain thoroughly and toast in 1.5 quart saucepan until dry and starting to smell toasty.  Pour in hot water and a pinch of sea salt, stir and cover.  Reduce heat to low and cook about 15 minutes, until a fork scraping the bottom shows no water.  Turn off heat and let steam, covered, for 10 minutes and then uncovered for 5 minutes.  Fluff with a fork and you’ve got perfect quinoa! Perfect Quinoa for Pilafs - The Clean Gourmet While the quinoa cools begin to prep other ingredients. Add strawberries, shallot, jalapeño, herbs, olive oil, lime zest/juice and a pinch of salt to quinoa and toss gently.  In a medium bowl, toss kale with a little olive oil, lemon and salt.  Top with quinoa mixture and garnish with pistachios and goat cheese.  Here you can either serve it nice and pretty with strawberry quarters and a little mint or just mix it all together. Strawberry, Mint and Jalapeno Quinoa Pilaf - The Clean Gourmet

2 thoughts on “Quinoa Pilaf with Strawberries, Jalapeño and Mint

  1. Priscilla

    OMG! this looks yummy! Can I use arugula vs. kale for this delicious salad?
    I have lot’s of strawberries and have been eating them everyday in my salads.
    I will try this tonight.
    Thank you!

    Like

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