*(c)2013 By Makini Howell. All rights reserved. Excerpted from Plum: Gratifying Vegan Dishes from Seattle's Plum Bistro by permission of Sasquatch Books (£20.00, available to buy at www.thegmcgroup.com).
Quinoa Millet Cherry Salad
Photography by Charity Burggraaf
Quinoa Millet Cherry Salad (SF / GF)
This amazing gluten-free, soy-free, and protein-packed salad is a fun way to use one of the fruits that signals when spring has finally arrived in rainy Seattle. When I was a little girl, we had a cherry tree in our backyard, and I couldn't wait for summer to come so I could climb the tree and gather all the cherries my pockets could hold. Now I'm all grown up and sated enough with red bings and yellow Rainiers and even sour pie-candidates like the Montmorency to consider dressing them up a little.
This salad is very versatile. It's equally delicious served hot or cold. If you don't have both grains, it's still perfect with just one. And if you'd like an added kick, toss the toasted almonds with a pinch of smoked paprika.
Makes 4 S ervings
½ cup millet
½ cup quinoa
¼ cup almonds
8 ounces fresh cherries, pitted and cut in a mix of halves and quarters (I like a mix of red and yellow varieties)
½ small red onion, finely chopped
1 small jalapeño, seeded and minced
Juice of 1 medium lime
¼ cup fresh cilantro, stemmed and leaves coarsely chopped
3 to 4 mint leaves, cut into thin ribbons, for garnish
Mix the millet and quinoa in a large bowl. Rinse the grains several times under running water, rubbing them together with your fingers, until the water stops foaming and runs clear.
To cook the grains to the texture I think is ideal, where they won't stick together, put 6 cups of water in a large saucepan. Add the grains, bring the water to a boil, and cook until the millet softens and the quinoa pops and forms little tails at the end, about 15 to 20 minutes. Pour the cooked grains through a strainer, being very careful that the hot water doesn't burn you; there may be about a cup of water remaining. Or, bring 2 cups of water to a boil in a medium saucepan. Add the grains, lower the heat to a simmer, and cook until all the water is absorbed and the grains are tender enough to fluff with a fork, about
15 to 20 minutes. If you'll be serving the salad cold, chill the grains in the refrigerator until you're ready to use them.
Heat a small dry skillet over medium-low heat. Put in the almonds and toast for a few minutes, tossing or stirring frequently, until the nuts are fragrant and lightly browned. Let the almonds cool before using.
When the almonds are cool enough to handle, coarsely chop them and put them in a large bowl, along with the cherries, onions, jalapeño, lime juice, and cilantro. Add the grains and combine. Garnish with the mint.