Quinoa travels the world

It wasn’t so long ago that I had no idea what quinoa was, let alone how to pronounce it (we may first have been introduced to KWIN-OH-UH in this house, I’m afraid to say). However, it has fast become a staple, both as an alternative to pasta, rice or couscous (which, along with pasta, youngest son also eschews – how can you dislike couscous, for heavens sake?) underneath something stew-y and saucy, and as a base for salads for when the weather is too hot for something stew-y or saucy. This week we have had plenty of the latter, so I experimented with a new quinoa salad recipe I found.

I am always amused when a recipe starts with something like ‘Asian-style’ – it smacks of an amendment made by editors fearful of being sued for inaccuracy if the word ‘Asian’ is used without qualification. I always imagine hordes of Asians all ready to revolt and send in letters, only to see the appending ‘-style’ and stand reluctantly down, remaining ready for the next potential offender to arrive in print. And alongside this army of indignant warriors is another one of real Italians, Indians, Frenchmen, Mexicans, you name it, there’s an army, the wrath of which editors have to avoid inciting. Makes cooking ethnically diverse food all the more exciting, doesn’t it!

Anyway, I digress. This particular quinoa recipe gains its qualified moniker from the use of ingredients like sesame oil, oyster sauce and ginger in the dressing (although anyone truly hailing from Asia would probably be horrified at the addition to this dish of Canadian bacon and a seed originating from the Andes – yes, this quinoa is a world traveler indeed). The original recipe (from Grain Mains by Bruce Weinstein and Mark Scarbrough) also has black bean chili sauce in it, but clearly that is all too Asian-style for my local supermarket, so I substituted this for a spot of regular chili sauce. You could equally well add some chili flakes if heat is your thing. I served it alongside the baby bok choi I blogged about earlier this month (see recipe here).

 

Asian-Style Quinoa with Canadian Bacon and Mushrooms

Serves 4

1 cup quinoa

2 TBSP toasted sesame oil
8 oz sliced cremini mushrooms
8 oz canadian bacon/cooked ham, diced
4 scallions/green onions, finely chopped
2 TBSP oyster sauce
2 TBSP rice vinegar
1 tsp sambal oelek or 1 red chile finely chopped
2 tsp minced fresh ginger
 

1.       Cook quinoa according to directions, then drain and rinse with cold water to stop cooking process.

2.       Heat a large skillet over medium heat and sauté green onions and red chile in sesame oil. Add mushrooms and cook stirring often until mushrooms give off their liquid and most of it evaporates.

3.       Stir in drained quinoa and Canadian bacon/ham. Pour into a large bowl

4.       Whisk together the scallions, oyster sauce, rice vinegar and ginger, then pour into the bowl and toss with the quinoa to mix.

5.       Allow to cool and then refrigerate until ready to serve (should be served cold).