Tag Archives: couscous

Quinoea Salad

Quick, healthy and delicious – who could ask for anything more in just one dish ?

Packed with lean protein, you can whip this up for a simple lunch that will keep you satisfied till dinner-time.

Ingredients makes 2 lunchtime servings

  1. 1/2 cup quinoea
  2. 1 cup hot chicken broth
  3. handful coriander
  4. handful flat leaf parsley
  5. cherry tomatoes, quartered
  6. 1/2 small red onion, diced
  7. 1/2 cucumber, sliced
  8. few cubes feta cheese – I used Danish but any feta would do
  9. juice of 1/2 – 1 lemon
  10. few tbls good olive oil
  11. few tsp red wine vinegar
  12. salt and pepper to taste

Method

  1. Bring the chicken broth to boil, add quinoea, lower heat and simmer for 15 minutes or until the germ of the quinoea appears
  2. Strain any excess liquid if there is any, fluff up the quinoea in the pot and let cool till warm (just so that it won’t cook the herbs)
  3. Add the vegetables and herbs
  4. Mix the lemon juice, olive oil, vinegar and salt and pepper together – adjust to taste
  5. Dress the quinoea salad and you’re ready to eat !
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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.