Have you tried red quinoa (say KEEN-WAH)? I love quinoa but when I first made this salad I hadn't seen this beautiful red variety before. Since then I found out there are white, black and red varieties.
Click on this link to get a printable recipe.
Makes 4 servings.
1 cup (250 ml) red quinoa
2 cups (500 ml) water
1/2 cup (125 ml) red onion, diced fine
1 clove of garlic, minced
1 Tbsp (15 ml) olive oil, extra virgin
1/2 cup (125 ml) sunflower seeds, raw (or pecans, walnuts)
1 tsp (5 ml) curry power
1 tsp (5 ml) turmeric, ground
2 Tbsp (30 ml) maple syrup - I used Schloesser's, Trout Creek
2 Tbsp (30 ml) apple cider vinegar (like Eden organic)
1. Toast quinoa over medium-high heat in a non-stick pan for 2 minutes. Shake it and move it around with a wooden spoon so it doesn't burn. Toasting quinoa burns off the surface saponins and gives it a nuttier flavour.
2. Then toast sunflower seeds in a large dry skillet. Heat until fragrant while shaking to prevent burning. Pecans and walnuts are also favourites of mine in this salad.
3. Bring 2 cups (500 ml) of water to a boil and add quinoa; reduce heat to low and cover. Use a 1:2 ratio of quinoa to water. Cook for 15 minutes or according to package directions until grain is tender and liquid is absorbed. Add frozen cranberries during the last 5 minutes of cooking. Turn off heat and set aside to cool.
4. Cut the pumpkin or squash in chunks and steam until tender (not mushy). I noticed they sell cut up squash at the store so you could use that if you want a quick solution.
5. Heat oil in a non-stick pan and saute onion, garlic and ginger with the cumin, curry and tumeric over medium high heat for 3 minutes or until softened. Remove from heat.
6. Toss with the cooked quinoa, steamed pumpkin, maple syrup, apple cider vinegar and minced fresh parsley.