MercySide | summer 2007

Recipe:
Quinoa & Black Bean Salad

Compliments of Chef Neill Gemmel

Quinoa (pronounced keenwah) is a high-protein grain similar to couscous, but nutritionally vastly superior. Although largely unknown, it is available in almost all grocery stores with a bulk section. I find this salad to be a very versatile dish (for vegetarians, replace the chicken stock with water and you still have a complete protein combination). Serve with grilled kebobs of any type of meat or veggies. To further the Southwest essence of the dish, try chili powder dusted grilled shrimp or pork and finish with a squeeze of lime wedge. Enjoy!

Salad:

1 C quinoa
2 C chicken stock (or water and a pinch of sea salt)
½ C fresh or frozen peas, blanched
½ C fresh or frozen corn, blanched
3 T fresh cilantro, chopped
¼ C fresh parsley, chopped
1 15-oz. can black turtle beans rinsed & drained
½ C canned pineapple chunks (optional)

Lime Tamari Maple Dresing:

2 T Tamari (soy sauce)
¼ C fresh squeezed lime juice
2 T real maple syrup
1 t ground cumin
1 t ground coriander
¹/³ C olive oil
1 t red miso (optional, substitute salt to taste)
  1. Rinse the quinoa thoroughly, drain and place in a heavy saucepan with chicken stock. Bring to a boil, lower heat, and simmer, covered, for 20 to 25 minutes or until all the liquid is absorbed. Fluff with a fork and refrigerate to cool.
  2. Blanch the fresh peas and corn by dunking them in boiling water for about one minute and place them into cold water immediately after to cool. If you are using frozen veggies, skip the blanching and just run them under cold water for a minute to thaw them.
  3. Combine all dressing ingredients in a small bowl. Whisk thoroughly to mix or put all the ingredients into a food processor and drizzle the oil slowly into the mixture for a slightly greater emulsification (oil stays blended for a while).
  4. In a large bowl, combine the cooled quinoa, peas and corn, cilantro and parsley, black beans, and pineapple chunks. Toss with the dressing and chill for an hour before serving.

Neill Gemmel is the kitchen supervisor at Mercy-Westbrook. Prior to joining Mercy, Neill was the kitchen manager at Flatbread Company in Portland. He also spent a number of years at another Old Port establishment, Walter’s Café. Neill got his first kitchen job when he was 14 and has 20 years of experience in the business. He is originally from the Bangor area and has a special interest in Southwest cuisine. He and his wife, Ellie, are the proud parents of a newborn girl, Lucia.