This Okra Quinoa Bowl is a perfect meatless dish that still provides a healthy dose of grain protein, and it’s great even if you make it a day ahead.
Author:Norann Oleson
Prep Time:30 minutes
Additional Time:2 hours
Cook Time:30 minutes
Total Time:3 hours
Yield:Serves 2
Category:Entrées
Ingredients
Scale
Dressing
3 tablespoons lemon juice
1 teaspoon red wine vinegar
1/2 teaspoon coriander
1/2 teaspoon cumin
1/4 teaspoon turmeric
Salt and pepper to taste
1/4 cup olive oil
1/4 cup chopped parsley (fresh)
1/4 chopped fresh basil (or cilantro)
1/4 cup minced scallions
2 large cloves of garlic, minced
Salad
1 cup uncooked quinoa
1/2 pound fresh, tender, young okra
1 ripe tomato, chopped
Optional: 1/4 cup walnut halves or slivered almonds
Instructions
To make the dressing, combine the lemon juice, vinegar, and spices in a large bowl. (You’ll be adding the quinoa to this later.)
Whisk in the olive oil until the mixture is smooth.
Stir in the herbs, scallions, and garlic. Separate 1/2 cup of the dressing and set aside.
To make the salad, first rinse the quinoa thoroughly in a fine mesh sieve until the water runs clear.
Put the rinsed quinoa into a saucepan with 2 cups of water (or broth).
Bring to a boil, then lower heat and simmer, uncovered, until the quinoa is tender (about 15 minutes).
Remove the pot from the heat and cover for 5 minutes. Then uncover it and fluff it with a fork.
Add the cooked quinoa to the large bowl of dressing. Toss to mix and let stand for at least an hour so the flavors can mingle. (You can make this a day ahead to store it in the fridge overnight.)
Put a medium saucepan of lightly salted water on to boil.
Trim the stems off the okra pods, taking care not to cut off the cap (this is one of the secrets to keep okra from turning slimy).
When the water is boiling, lower the okra pods into the water and cook them for about a minute.
Rinse the pods under cold water, drain, and pat dry with a paper towel.
Put the okra into a bowl and pour over the reserved dressing.
Toss to cover the okra. Cover the bowl with foil and let it sit for an hour at room temperature to blend the flavors.
When it’s time to serve, check the quinoa for flavor and adjust seasoning to your taste.
Put a mound of quinoa in the center of a plate and place the okra around it.
Sprinkle the top of the quinoa with the chopped tomato and nuts.
Notes
Serves 4 if served as a side dish
Top with hard-boiled egg or grilled chicken, salmon, or steak strips to provide an additional protein boost.
