Wednesday, August 21, 2013

Quinoa with Ginger, Cucumber & Dried Cranberries






High in protein, low in fat and full of vitamins and minerals, Quinoa is easy to cook and tastes great, especially when combined with a colourful and crunchy selection of diced cucumber, dried cranberries, slivered almonds, fresh mint and some surprising Japanese-inspired flavours: pickled ginger and Wafu Light Sesame Vinaigrette. A smooth and creamy sesame dressing, Wafu Light has 43% less fat than Wafu's Original Sesame dressing, at just 40 calories per tablespoon, contains no colours or artificial flavours, is cholesterol-free, is low in sodium and is also peanut-free. More importantly — it's delicious!




Wafu Light Sesame Viniagrette and Pickled Ginger




Enhanced with bright notes of tangy neon-pink sweet pickled ginger, which is usually served with sushi, and a generous glug of pickled ginger juice, the flavour of this Royal Quinoa pilaf becomes sweet, fragrant and deliciously refreshing — not to mention, it's healthy too! 




Royal Quinoa with Pickled Ginger, Cucumber & Dried Cranberries
Serves 6

1 cup red and white quinoa
1/2 english cucumber, finely diced
1 cup slivered almonds
1 cup dried cranberries
1/4 cup pickled ginger, diced
1/8 cup pickled ginger juice
1 tbsp fresh mint, finely chopped
1/2 cup Wafu Sesame Japanese vinaigrette


Add the quinoa and 2 1/2 cups of water to a pot. Bring to the boil and then reduce heat, cover and simmer for 15 minutes. The water will evaporate, much like rice. Let the quinoa cool for 10-15 minutes before scooping into a large bowl. Add the pickled ginger and juice and toss well. Then add the cucumber, almonds, dried cranberries and fresh mint, stirring until well combined. Finally, mix in the Wafu sesame vinaigrette and toss until combined. Adjust seasoning to taste and garnish with a sprig of fresh mint. Serve chilled or at room temperature.