Quinoea Salad

Attempting to try to eat a little healthier of late, I decided to make a quinoea salad. High in protein, quinoea is also high in dietary fibre, phosphorous, magnesium and iron, and is also gluten-free. Preparation is similar to cooking rice or couscous and it has a mild, slightly nutty flavour. I also like the slightly “crunchy” texture it has.

Ingredients (makes a huge big bowl of salad)

  1. 3/4 cup quinoea
  2. 2-3 cups vegetable or chicken stock – I used a shitake concentrate
  3. 1/2 punnet baby roma tomatoes (or cherry) cut into quarters
  4. 1 small red onion, finely diced
  5. 1 small cucumber, peeled, deseeded and finely diced
  6. handful of parsley leaves, roughly chopped – you can use any herbs you like, I also added coriander and basil
  7. half block feta, cubed
  8. 4-6 tbs extra virgin olive oil
  9. 2-3 tbs red wine vinegar
  10. juice of half a lemon
  11. salt and pepper to taste

Method:

  1. Bring the stock to boil and add the quinoea, covering at a low simmer and cooking for aournd 15 minutes or until the germ separates from the seed (the cooked germ looks like a tiny curl and should have a slight bite to it (like al dente pasta)
  2. Once cooked, set aside and allow to cool
  3. Mix all the other ingredients together, add the cooked and cooled quinoea and mix well
  4. Allow to sit in the fridge for at least an hour to allow the quinoea to absorb all the yummy flavours
  5. Serve as a main or as a side.  It would go well with pretty much anything.
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About Carolyn Chan

A girl slowly eating her way around Singapore and farther afield when she's lucky. View all posts by Carolyn Chan

3 responses to “Quinoea Salad

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