Quinoa Current Salad.RS

Cooking the Basics Masterchef

“Hi Delia, thank you for always sharing! Every now and then someone crosses your path…that will change your life forever! This person is you!…and you have brought a whole entourage of wonderful women in your wake! Thank you! Love Jane”

Preparing for last evenings cooking class at Genesis Farm I wanted to create something that would both inspire and educate the women attending. Usually, they will stay seated throughout, happily listening and tasting each recipe as it is completed. Many of the women attending this session have taken a number of my classes in the past and I felt it would be fun for them to test their skills and creativity. Meanwhile, I had picked up a huge abundance of fresh produce from the Genesis Farm CSA and I brought along seeds, nuts, lentils, quinoa, flavored oils, vinegars, miso, noodles, and well, the list goes on and on. Suffice it to say there was plenty to choose from.

We discussed the available foods and how they might use them in a recipe. Then they each partnered with one other woman and had 10 minutes to create a recipe from what they saw on the counters. Once they were done, we discussed each recipe, making suggestions, nipping and tucking here and there. They then had 45 minutes to prepare the dish. What ensued was a feast of truly delicious recipes, which we all enjoyed sampling and discussing. Over the next few days I will post each recipe for your dining enjoyment. Let’s begin with the J & J Quinoa Summer Salad, created by Jill Gladd and Julie Daly. A delicate blend of sweet, sour, and crunchy, we all agreed it is the perfect salad to bring along for a summer picnic or pot-luck.

J&J Summer Quinoa Salad

5 cups cooked Quinoa, cooled

Saute in coconut oil:
1/4 cup finely chopped red onion
1/3 cup finely chopped garlic scapes or 3 cloves garlic
2 cups daikon radish greens (no stalk, add to saute just to wilt), (use fresh kale as a substitute)

Add saute to Quinoa along with:
1 cup currants
1/2 cup toasted pumpkin seeds
1/2 cup daikon radish chopped into small chunks, (use red radish as a substitute)

Dress with:
1/2 cup Olive oil
1/3 cup blood orange balsamic
2 tbls. lemon juice
1 tsp. agave
1/2 tsp sea salt
1/4 cup finely chopped red onion


  1. Kate Sobolewski on said:

    such fun! I like how this recipe incorporates 4 essentials that I look for in a good quinoa salad: fluffy quinoa, crunch from nuts, tangy-sweet from fresh or dried fruit, a green, and then the type of oil and acetic used~ lovely. thanks for sharing, Delia~

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