I’ve been uninspired in the kitchen lately, so when I needed to bring food to a party, I looked at my blog archives. I was surprised to see that I’ve posted 60 recipes! It’s great to have these GERD-approved ideas to peruse.
For this party dish, I edited my BBQ Quinoa & Scallops recipe. Besides leaving out the seafood, I doubled the ingredients, swapped broccoli for spinach, and added cilantro. The cilantro went a long way toward adding freshness and brightness.
The major flavors in this quinoa salad are BBQ (hoisin), sesame, and ginger. I used more sauce than I did for the original recipe, and it predictably made the dish better. The sauce is a bit gooey from the honey, but it doesn’t overpower the ingredients.
- 6 carrots, sliced
- 1 1/2 cups uncooked quinoa, rinsed
- 2 cups low-sodium chicken or vegetable broth
- scant 1 cup water
- 4 cups packed chopped spinach
- 2 tbsp low-sodium soy sauce
- 2 tsp honey
- 1 tbsp + 2 tsp hoisin sauce
- 1 tbsp + 2 tsp sesame oil
- 1 tbsp freshly grated ginger
- 1/4 tsp onion powder
- 2 handfuls cilantro, chopped
- Preheat the oven to 400 degrees. Line a rimmed cookie sheet with foil and add cooking spray. Arrange carrots in a single layer on the sheet; coat with cooking spray. Cook at 400 degrees for 35 minutes.
- Put rinsed quinoa, broth, and water in a nonstick pot with lid. Bring to a boil, stir, and reduce to a simmer for 15 to 18 minutes, or until liquid is absorbed. Remove from heat.
- Put the chopped spinach at the bottom of a large bowl. Add the hot quinoa and stir.
- In a small bowl, mix the soy sauce, honey, hoisin sauce, sesame oil, ginger, and onion powder. Microwave for 10 seconds if the honey it too sticky to mix in. Pour the sauce over the spinach and quinoa and stir.
- Remove the carrots from the oven and add to the quinoa mixture; stir.
- Add the cilantro and stir. Serve warm or at room temperature.