QUINOA SALAD

My very first time making quinoa took place this weekend. Being a ‘superfood’ and the grain with the highest amount of protein in it, quinoa has been getting a lot of press recently. My father, a bit of a self-confessed health nut, mentioned this grain to me several months ago, however I did not give it much thought until I started the 12 Week Challenge and noticed that every 3^rd recipe seemed to contain this mysterious grain. Super super easy to cook, double the amount of water to ratio of quinoa is added is cooked much like rice. Make sure that you add a pinch of sea salt to the quinoa and water before it boils to bring out the flavour. Quinoa can be a little bland on its own, therefore it is best served with a dressing, sauce or spice. Quinoa is interesting in appearance and texture, as it looks like couscous but its texture is slightly rougher. The benefits of quinoa are extensive and after researching and cooking just one meal with quinoa, I strongly believe that this grain should be an addition to everyone’s pantry. Have a read of this useful link to find out more about this superfood: http://thestonesoup.com/blog/2010/06/12-things-you-should-know-about-quinoa/

INGREDIENTS

• 1 cup quinoa (200g)
• 2 cups water (500ml)
• 1/2 teaspoon sea salt 
• 1 large lebanese cucumber, diced
• 2 tablespoons fresh chives
• 200g cherry tomatoes, halved
• 2 handful of any lettuce, washed & drained (I used butter lettuce)

Dressing- Vinaigrette 

• 2 tablespoons olive oil
• 2 tablespoons water (possibly more depending on the consistency)
• 3 tablespoons white wine vinegar
• 1 tablespoon dijion mustard
• 2 garlic cloves, crushed
• 1 tablespoon finely chopped parsley

COOKING 

1. Place the quinoa, sea salt and water in a medium saucepan on high heat and bring to the boil. Reduce the heat and simmer for 10-12 minutes or until the quinoa is soft and tender and no water remains. Remove from the heat and cool. 

2. Meanwhile, make the vinaigrette by combining all of the ingredients in a screw-top jar with a lid and shaking until combined. (If the dressing is a little thick, add some more water). 

3. Place the cooked quinoa, the lettuce, cucumber, chives and tomatoes in a large serving bowl. Drizzle the vinaigrette  over the top and toss well to combine. 

Serves / 4 

x E