Black and red quinoa are surprisingly different from their ivory counterpart. I love them as much for their nuttier taste and crunchier texture as I do for their beauty. If food is meant to nourish all of our senses, multicolored quinoas definitely deliver. — Terry Walters, Eat Clean. Live Well.
Eat Clean Live Well © 2014 by Terry Walters, Sterling Epicure, an imprint of Sterling Publishing Co., Inc. Photography by Julie Bidwell.
- 1 Cup tricolor quinoa
- 2 Cups water
- ¼ Teaspoon sea salt, plus more for cooking quinoa
- 4 Cups thinly sliced green cabbage
- 1 carrot, sliced into thin rounds
- 5 radishes, thinly sliced
- 3 scallions, chopped
- 2 Tablespoons mustard seeds
- ¼ Cup extra-virgin olive oil
- 1 Tablespoon plus 1 teaspoon ume plum vinegar
- 1 Teaspoon coconut palm sugar
- Zest and juice of ½ lemon
- Freshly ground pepper
- 1 ½ Cup halved cherry tomatoes
- ¼ Cup sunflower seeds, toasted
- ¼ Cup chopped fresh flat-leaf parsley or cilantro
Place the quinoa in pot or rice cooker with water and pinch of salt. Bring to a boil, reduce the heat and simmer, covered, until the quinoa is tender and the water is absorbed, about 20 minutes. Remove the pot from the heat and cool before fluffing.
Place the cabbage in a large bowl and sprinkle evenly with ¼ teaspoon salt. Firmly massage the cabbage until it breaks down and softens (it will reduce to about half its original volume). Add the carrots, radishes, and scallions and toss. Fold in the quinoa and set aside.
In a small skillet over medium heat, dry-roast the mustard seeds until lightly browned and just starting to pop. Remove from the heat and whisk in the olive oil, ume plum vinegar, coconut sugar, lemon zest, and lemon juice. Season with freshly ground pepper.
Pour the dressing over the salad and toss to coat. Fold in the tomatoes, sunflower seeds, and parsley and serve.