I borrowed a book from the library on the weekend entitled ‘Quinoa, the Everyday Superfood 365’. You would not believe the recipes in this book; Quinoa Pancakes, Quinoa Hash Browns, Quinoa Soup, Blueberry Sponge Cake with Quinoa, and many more. I decided to make one of the more mellow sounding dishes last night; Quinoa salad with Bocconcini and Oregano. Being dairy-free cheese was out of the question and as I was not in possession of any fresh or dried oregano I opted for mixed herbs. I make this dish in record time for a girls dinner and it turned out to be quite a humble side to Homemade Pizza and Feta, Olive and Pumpkin bake. Still, it’s a very simple meal filled to the brim with protein, colours and goodness.
- 3/4 cup white quinoa
- 1 1/2 cups water
- 1 large tomato, finely chopped
- 200g green beans, trimmed and roughly cut
- a handful of baby spinach leaves
- 2 stalks of celery, finely chopped
- 1/2 a ripe avocado, cut into small pieces
- 1 tablespoon dijon mustard
- 1 tablespoon grape-seed oil
- 2 garlic cloves, crushed
- 1 tablespoon dried mixed hers (or you can use dried oregano)
- a pinch of sea salt & black pepper
- 3 tablespoons balsamic vinegar
- a drizzle of water if the dressing is too thick
1. Bring the quinoa and the water to the boil in a medium saucepan over high heat. Reduce the heat to a simmer and cook for 10 minutes, covered. After 10 minutes, turn off the heat but leave the pan sitting for 5 minutes. Remove the lid and fluff the cooked quinoa with a fork (I like to add a pinch of sea salt during this stage). Set aside to cool.
2. Meanwhile, combine the tomato, green beans, baby spinach leaves, celery and avocado in a large serving bowl.
3. Make the salad dressing by combining all the dressing ingredients and whisk them together. If the dressing is a little thick add a little water and whisk again. Place the cooked quinoa with the salad and pour the dressing on top, tossing the salad to combine.
Serves / 4
Total Preparation time / 10 minutes
Total Cooking time / 20 minutes