Meet The Chef Next Door
August 22, 2004

Quinoa (Keen-Wa) is considered a super-grain because it provides all of the essential amino acids in a balance close to the ideal; it is the best protein grain available in our food supply.  Because of this pedigree, I have been intrigued by this tiny grain for years, yet repeatedly flummoxed in my attempts to make it taste good in something beyond meatloaf filler.  Imagine my excitement when I sampled a delicious Lemony Quinoa Salad with Blueberries at the Richmond Farmer’s market! NECI-trained chef Katie Webster, aka The Chef Next Door, masterfully pairs the classic combination of lemon, ginger and blueberries with quinoa for the best salad I’ve tasted all summer.  I’ve come to relish Katie’s weekly Friday food installments, always leaving with a bundle of creative goodies (including her outrageous macaroons with chocolate and hazelnuts), and a new idea or cooking technique that Katie has generously shared with me. Make a trip to the Richmond Farmer’s Market, held Fridays between 3 and 6:30 pm, to meet Katie-one bite of her cooking and you’ll be a Friday regular, too!

Lemony Quinoa Salad with Blueberries by Katie Webster

Quinoa Grains
- 1 Tablespoon Olive Oil
- 1 cup quinoa, rinsed and drained (Healthy Living)
- 1 clove garlic, chopped
- 6 cups water
- one-half teaspoon salt

Heat olive oil in large saucepan over medium high heat.  Add quinoa and garlic and cook, stirring often, until quinoa starts to toast and become opaque and garlic becomes fragrant.  Carefully add water and salt; bring to a boil; reduce heat to low and simmer, uncovered, until just tender 13 to 15 minutes.  Drain in a fine mesh sieve; spread on a plate or cookie sheet to cool.

Lemony Dressing
- 2 Tablespoons freshly grated lemon zest
- 1/3 cup lemon juice
- 3 Tablespoons minced fresh ginger
- one-half teaspoon salt
- one-third cup olive oil

Whisk first four dressing ingredients in a small bowl.  Gradually drizzle in olive oil.

For the Salad
- One-half cup husked sunflower seeds, toasted
- One-half yellow bell pepper, finely diced
- One-half cup chopped cilantro leaves
- One-half cup dried blueberries (while in season, substitute fresh!)
- 4 scallions, chopped
- one-fourth cup chopped chives

Toast sunflower seeds, set aside. Gently combine prepared quinoa with remaining salad ingredients.  Stir in dressing and chill.  Before serving, adjust seasoning and add the toasted sunflower seeds.  Recipe yields six side dish servings or four light entrées.

Kim Dannies is a graduate of La Varenne Cooking School in France. She lives in Williston, VT with her husband, Jeff, and three college–aged daughters who come and go. ©2008