Anarchist Quinoa Salad

3 May

Anarchist Quinoa Salad: Red & Black Quinoa made with Spanish flavors, for the Anarchists of the Spanish Revolution.
(I still haven’t figured out “perfect” quinoa. It’s always to wet. I want perfect little quinoa curls, well separated and defined)

This dish is best made ahead and marinated, so plan for that.

1 1/2 cups red quinoa
1 1/2 cups black quinoa
1 1/2 cups plain quinoa (or more red/black quinoa)
20 cloves garlic, chopped
9 cups water
2 tsp salt
1/2 tsp oregano
1/2 tsp thyme
3/4 cup olive oil
1/2 cup red wine vinegar
2 Tbsp agave nectar
1/2 cup marinated artichoke hearts, drained and diced
1/2 cup sliced Spanish olives
(1 cup fresh or frozen pomegranate seeds)
1 bunch flat leaf parsley, loosely chopped

Heat a pot on the stove. Add the quinoa and garlic, and stir over medium heat until the quinoa smells toasty and begins to make a ‘popping’ sound. Pour cold water into the pan, stir, and drain (this helps the quinoa taste un-bitter). Add the toasted garlic/quinoa to the rice cooker with the 9 cups water and salt.

While the quinoa is cooking, mix the spices, olive oil and red wine vinegar. Stir in the artichoke hearts and olives and set aside.

When the quinoa is done cooking but still warm, stir in the veggies/dressing and fluff up. Refrigerate quinoa overnight or at least several hours. Close to serving time, stir in the parsley.

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