Recipe: Sesame and Scallion Quinoa with Sesame-Lime Dressing (1980's)

SESAME AND SCALLION QUINOA

2 cups quinoa, uncooked (about 1 pound)
6 cups of cold water
2 limes (for 1/4 cup lime juice)
1/2 cup cold pressed light sesame oil
2 tablespoons dark sesame oil
Salt and fresh ground black pepper
3 tablespoons sesame seeds
1 cucumber
8 scallions
1/2 cup chopped fresh coriander (cilantro) leaves

Put quinoa in a large, heavy saucepan with 6 cups of cold water. Cover and bring to a boil. Reduce heat to low and simmer until water is absorbed and quinoa is tender and slightly translucent, about 20 minutes; cool.

Meanwhile, squeeze 1/4 cup lime juice. Stir in sesame oils and season to taste with salt and pepper. Pour dressing over quinoa and stir well.

Recipe can be made to this point 1 day ahead, covered, and refrigerated.

Heat oven to 350 degrees F. Spread sesame seeds in a single layer in a cake pan and toast in oven until browned, about 5 minutes. Cool.

Peel, seed, and finely chop the cucumber. Chop the scallions.

Recipe can be made to this point a few hours ahead.

TO SERVE:
Bring quinoa mixture to room temperature, fluff it with a fork and stir in the cucumber, scallions, and coriander. Adjust seasonings with salt and pepper. Transfer quinoa to a serving dish and sprinkle with toasted sesame seeds.

Makes 12 servings
Source: Cook's Magazine, May 1988