- Indian Harvest Tri-Color Quinoa
- clove garlic
- packed fresh basil leaves
- packed fresh cilantro leaves
- lime juice
- Salt and pepper to taste
- shredded cabbage—green or purple or a blend
Chris Bybee, corporate chef, western region, for Indian Harvest loves to cook with quinoa.
“It’s a whole grain and whole grains are on trend right now,” he says. “And, it’s a naturally gluten-free product, and good for vegans and vegetarians.” Quinoa is also high in protein and fiber.
Quinoa—pronounced “keen-wah”—is today’s ‘hot’ food. It used to be known only by those suffering from celiac disease and maybe vegetarians, but you’ll now see it gracing restaurant menus and even the shelves of your local grocery store.
This South American grain has very little flavor so adapts to most recipes. But be sure to always rinse it, Bybee points out.
“There’s a natural compound on it called saponin; it’s a naturally bitter flavor that can lead to a little bit of an upset stomach,” he says. “Rinse until the water comes clear and use cold water so the hot doesn’t start cooking it since quinoa cooks fast.”
- Rinse Indian Harvest Tri-Color Quinoa until water runs clear.
- Bring water to a boil. Stir in quinoa and simmer, covered, for 12 to 15 minutes. You can see when the quinoa is cooked, says Bybee, when “the endosperm pops out and it looks sprouted.” Stop cooking when about half of the grains have popped. (If you wait until they all bloom the quinoa will have the consistency of oatmeal.) Reserve chilled until service.
- Place mayonnaise, sugar, garlic, basil, cilantro and lime juice in a food processor; process until smooth. Season to taste with salt and pepper.
- Place the cabbage in a large bowl and pour the dressing over the cabbage.
- Add the chilled quinoa and mix until well incorporated.
Chef’s note: This coleslaw can be served fresh to order or refrigerated for up two days; yield will decrease slightly as cabbage wilts under refrigeration.