Before I go on to write the recipe of this gorgeous looking salad, I thought why not talk a little bit about Quinoa. For those who have tried and tasted this pseudocereal can support me if I stumble and for my readers who haven't been introduced to mind-blowing Quinoa, here are a few nutritional facts about this seed.
What is Quinoa?
Quinoa(KEEN - wah) is the edible seeds of the perennial plant Amaranth . It is found in three different colours white, red and black. The Amaranth plant itself is edible and very popular in South Asia.
Quinoa is not a grain but experts call it a pseudocereal, which means that it comes from a non grassy plant, but can be prepared and eaten as a grain. Much of its properties match to that of grassy grains.
Quinoa is a delicious and nutty flavoured alternative to rice or cous cous that is great with salads. It is gluten free, good source of antioxidants, iron and vitamin B.
Quinoa is a natural source of protein, naturally low in fat and natural source of fibre.
With so many good qualities, it is really difficult not to include Quinoa in our food life.
How to cook quinoa?
Quinoa is boiled either in water or stock. To boil, allow about 60g quinoa per
person (185g cooked serving). Before cooking, you'll have to rinse it thoroughly several times. Rinse until the water runs clear. Drain and transfer to a saucepan. Add twice the volume of cold water i.e. one part of quinoa to 2 parts of water. Add salt if desired, avoid if your stock has salt in it already. Bring to a rolling boil. Cover, reduce heat to medium low and simmer for 20 -25 minutes. Set aside off the heat for 10 minutes. Fluff with a fork before serving.
This is the recipe for a simple salad which is wholesome and filling.
Prep time: 10mins
Cook time: 25mins
1cup cooked quinoa
1/2 cup diced sweet peppers
1/2 cup diced cucumber
1/2 cup deseeded and diced salad tomatoes
1/4 cup chopped brined, pitted black olives
1/4 cup diced sundried tomatoes
1 tbsp extra virgin olive oil
1/4 tsp dried chilli, roasted garlic and salt mix
Heat oil in a saute pan. Toss the diced vegetables in the oil on medium high heat for a minute, sprinkle the chilli, garlic and salt mix. Toss and remove from heat.
To assemble the salad, place the tossed vegetables in a large bowl: top with cooked quinoa, chopped black olives, chopped sundried tomatoes. Add a pinch of crushed pepper for seasoning. Gently toss to combine.
Serve immediately. 😋