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
- 1/2 cup quinoea
- 1 cup hot chicken broth
- handful coriander
- handful flat leaf parsley
- cherry tomatoes, quartered
- 1/2 small red onion, diced
- 1/2 cucumber, sliced
- few cubes feta cheese – I used Danish but any feta would do
- juice of 1/2 – 1 lemon
- few tbls good olive oil
- few tsp red wine vinegar
- salt and pepper to taste
- Bring the chicken broth to boil, add quinoea, lower heat and simmer for 15 minutes or until the germ of the quinoea appears
- 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)
- Add the vegetables and herbs
- Mix the lemon juice, olive oil, vinegar and salt and pepper together – adjust to taste
- Dress the quinoea salad and you’re ready to eat !
Trying to fully recover from this flu I’ve had for over two weeks now, I am putting a bit more effort in to preparing meals that are packed full of vitamins and antioxidants to help my body fight off the bad guys.
This quinoa salad I made for lunch was super easy, delicious, and full of goodness. I love quinoa – you cook and eat it as a grain, but it has a very high protein content (unlike wheat or rice) and is also gluten-free (for those of you who are intolerant).
Any suggestions on new and inventive ways to include quinoa in my diet ?
Ingredients (makes 2-4 lunch-sized portions)
- 1 cup quinoa – rinsed if not already pre-rinsed to remove the bitter outer coating
- 2 cups boiling water
- 2 cups of any vegetables you have in your fridge, diced: this time for me I had capsicum, cucumber, tomatoes, broccoli, red onions and mushrooms
- juice of 1 lemon (or to taste)
- extra-virgin olive oil
- salt and pepper
- optional – add nuts for more super goodness – toast some raw almonds or pinenuts
- another option – crumble tangy salty feta cheese on top
- Add the quinoa to the boiling water and cook for 15 minutes. The cooked grain should have a tiny curl that has separated from the seed, and have a nice bite to it (like al dente pasta)
- Transfer to a large salad bowl and fluff with a fork (as you would with couscous)
- Add the vegetables and mix
- Dress with the lemon juice, a good glug of the olive oil and salt and pepper