For your upcoming superstorm, serve out a gorgeous bowl of traditional beef and barley soup. There is no finer stew than shank when it comes to making it stick to your ribs. It makes a really filling sauce for your meat and grain since there is so much connective tissue that produces gelatin.
| Prep Time: | 15 mins |
| Cook Time: | 15 mins |
| Total Time: | 30 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 1 ⅓ cups quinoa, rinsed
- 1 ½ cups water
- 2 kumquats – seeded and chopped
- 2 tablespoons chopped fresh cilantro
- ¼ cup olive oil
- 2 ½ tablespoons lemon juice
- ½ teaspoon kosher salt
- 1 Bosc pear – peeled, cored and chopped
- 1 cucumber – peeled, seeded and chopped
- 1 cup trimmed and coarsely chopped watercress
Instructions
- In a medium saucepan, combine the quinoa and water and bring to a boil. Simmer over low heat stirring often, until tender, about 12 minutes. Drain and cool completely.
- In a small bowl, combine the kumquats, cilantro, olive oil, lemon juice and salt. Allow to steep for 5 minutes.
- In a large bowl, combine the quinoa, pear and cucumber. Add the dressing and toss well. Add the watercress and toss again and serve.
Reviews
This was a hit. Even my stepdaughter liked it. Light and flavor able.
Delicious!! I used more kumquats…first time using them – yum! Parsley instead of cilantro, as a personal preference. I added the zest from the lemon before juicing…hate to see good zest go to waste! …and just because I had some to use up, I threw in some dried cranberries, but the salad was just as wonderful with or without them!
This is a nice side that would be good with sauted scallops, shrimp or a citrus fish dish. I added a bit more lemon and salt. With the leftovers I added Jarlsberg cheese and grape tomatoes. It made a very nice lunch.
This recipe is amazing! I made this for a friend and ended up making another batch for myself- dressing is light and delicious. I used english cucumbers and doubled the pears. I had to research how to use kumquats. You just wash them and chop them, skin and all. They can be very seedy, so be sure to remove them.
I live in an area that I cannot find kumquats, although I do have a tree that only produces in the early spring. I love kumbquats and quinoa so this is the perfect combo! Very refreshing! Next time (next year) I think I’ll add purple onion to it.
I love quinoa and I loved this recipe. It was a hit at Thanksgiving this year with a huge family that had never had quinoa before! I doubled the pears and used an entire pint-package of kumquats. I also used more like 3 c. watercress and an entire bunch of cilantro because that’s what I had. Lastly, I used only 1 T. of the olive oil.
If I could give this more stars, I would. This is my current absolute favorite salad! You’ve got to try it.
A wonderful and refreshing salad with quinoa, fairly simple to make. I added more kumquats and chopped pair for ‘sweetness’ and color.