Quinoa Salad

Quinoa salad, main meal, side dish, vegetables

This salad is bursting with flavour and is a great Summer dish.  It can be made in advance and stored in an airtight container in the refrigerator making it ideal for packed lunches, picnics and as a side with an evening meal to have during the week.  I like to add chopped avocado to it just before serving.

Quinoa is an excellent source of protein and as it contains all the essential amino acids, it is considered a complete protein.  Quinoa is easy to digest and as it is gluten free, it is a great alternative for those who can’t eat gluten.  

Ingredients

-1/2 cup uncooked quinoa

-3 tomatoes, diced

-1/2 cup olives, stones removed & roughly chopped

-1/2 cup sundried tomatoes, roughly chopped

-2 roasted red peppers (either from a jar or roasted by you), roughly chopped

-1/2 an English cucumber, diced

-1/4 red onion, peeled & diced

-a handful of basil leaves, roughly chopped

-salt & pepper

How To Make

Rinse the quinoa thoroughly with cold water.  Move the quinoa around with your hand so it is getting a good rinse, rinsing helps remove the bitter taste caused by a naturally occurring chemical called saponin that coats quinoa – the saponin helps to ward off insects.

Once rinsed, place the quinoa in a medium sized pan and cover with 1 cup of water and a pinch of salt.  Cover with a tight-fitting lid and bring to the boil.

Once boiling, reduce heat to low and simmer for 20-22 minutes.  Once cooked, remove from the heat, fluff the quinoa with a fork and allow to cool.

Whilst the quinoa is cooling, prepare all your veggies.

In a large bowl, mix together the quinoa and vegetables and basil.  Season with salt and pepper to taste.

You can pour over a dressing just before serving or leave a selection of dressings on the table for each person to select their own.  I normally just make a simple dressing of olive oil, balsamic vinegar and some dried herbs mixed together, it’s a simple dressing which works well with this salad.

This salad stores well in an airtight container in the refrigerator for up to 4 days.

Enjoy

xx


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