Rhubarb with quinoa? These sound like odd companions, but the combination of flavours and textures in this salad seems to work. The tiny bit of honey is just enough to temper the tartness of the rhubarb and contrasts with the shallots. Be sure to use a salty cheese like Parmesan or even feta. The cucumbers and nuts contribute the necessary crunch factor and the mint makes it fresh and reminds your mouth that this is Spring! I used miner’s lettuce because it is
abundant taking over my garden, but any greens will work. Arugula would add some spiciness. Create away!
Rhubarb Quinoa Salad
- 1/2 cup quinoa, rinsed
- 1 cup water
- 2 tablespoons olive oil
- 1 tablespoon honey
- 1 shallot, or white part of 3 green onions (scallions) thinly sliced
- 2 stalks rhubarb, washed and sliced into 1/4-inch pieces
- 1 cup chopped cucumber
- 2 to 3 cups washed greens of your choice
- 1 cup shaved Parmesan Reggiano (just use a vegetable peeler)
- 1/4 cup chopped fresh mint
- 1/4 cup chopped hazelnuts, walnuts, or almonds, toasted
- garnish with green portion of green onions, or chopped chives and chive blossoms or other edible flowers
- 3 Tbsp. olive oil
- 2 Tbsp. apple cider vinegar
- Salt and pepper
1. Rinse the quinoa in cold water to remove any bitterness. Put the water in a small pot, and bring to a boil. Add the quinoa and cook until the water has all been absorbed. Fluff with a fork, let cool, then refrigerate.
2. In a frying pan, heat the olive oil over medium heat. Add the honey and stir to combine. Add the shallots and rhubarb and saute for 5 to 7 minutes, until rhubarb is tender but not mushy. Remove from heat and let cool to room temperature.
3. In a large bowl, whisk together the olive oil, vinegar, and salt and pepper to taste. Add the cooled quinoa, the shallots and rhubarb, and the rest of the ingredients; toss and stir gently with just enough of the dressing to coat. Serve on a bed of fresh greens.