This salad with the bewitching name contains some of my favorite “superfoods” — quinoa and sea vegetables! It comes from Kelly Keough’s cookbook, “The 100 Best Gluten-Free Recipes for Your Vegan Kitchen”.
Don’t be afraid of sea vegetables (sometimes referred to as seaweeds). They are really tasty and so good for you. Sea vegetables are loaded with minerals, and can help balance the endocrine system. You can purchase sea veggies at most organic or asian markets. You want to be sure that the brand is clean and organic though, and has tested for heavy metals, as our oceans are sadly polluted now. Watch for more tasty ideas for how to prepare these superfoods in the coming months. Sea vegetables come dried in packages, and generally require re-hydration before use. Some of them will expand quite a bit and make a beautiful bright green leafy addition to whatever you add them to.
This yummy dish also contains turmeric, an inflammation fighter!
1/4 c dried arame (I used dulse because it was what I had at home)
1/4 c dried wakame
1 1/4 c filtered water for soaking the sea vegetables
1 c quinoa, washed (see last week’s recipe for how to wash your quinoa)
2 c water or vegetable stock/broth for cooking the quinoa
3 TBSP roasted sesame oil
1 TBSP Bragg’s Liquid Aminos (or Tamari sauce)
1 tsp dried turmeric
pinch of cayenne pepper
1/4 tsp sea salt
freshly ground black pepper (to taste)
1/2 bunch scallions, washed and chopped fine
1 large ripe avocado
1 TBSP freshly squeezed lemon juice
Gomasio ( a seasoning made from sesame seeds and seaweed)
1. Soak the sea vegetables in filtered water for 20 minutes. Drain through a strainer and pat dry. Set aside.
2. Cook the quinoa in the water or stock until it is done — bring stock to a boil, then add washed quinoa, turn down the heat, cover and simmer until all of the liquid has been absorbed, 15 minutes or so.
3. In a small bowl, make the dressing — combine the sesame oil, Bragg’s, turmeric, cayenne, and salt. Mix well.
4. In a large bowl, combine the warm quinoa with the dressing and your prepared sea vegetables. If you will be serving the dish right away, go ahead and add your finely chopped scallions. Season to taste with freshly ground black pepper.
5. Cut the avocado into thin wedges and toss in the lemon juice, allowing the acid to break down the oils in the fruit. Place the avocados on top of the salad and drizzle with the remaining lemon juice.
Best if eaten right away, but can also be served cold.