Recipe day! I was thinking about what kind of recipe I could post today because even if I love to cook, I usually do without written recipe. Usually I look at some recipe online, memorize it and improvise in the kitchen, or mix up other ingredients I think suit better.
I decided to re-post my quinoa salad I did in January when I was working. A recipe I posted on my former blog. It was the week I tried quinoa for the first time. One day, I tried a tasty quinoa burger and a friend of mine also always talked about it. So when I went to my bio-shop for groceries last week, I decided to buy…quinoa! White and red. I had no clue how to cook it, but I thought that couldn’t be more difficult than rice or nooddles. Ea-sy.
A brief introduction to quinoa
Quinoa is a seed that comes from south of America (Chile, Peru, Bolivia, etc.) and is more than adapted in your diet, especially if you are vegetarian/vegan. It is a high-fibre seed that contains 70% of carbs, 15% of proteins, amino acids, phosphorus, calcium, and iron, so think numerous minerals essential to your health! Yes, I promise. This seed is gluten free, so adapted for anyone intolerant to gluten.
Today you can also find it in noodles. I love eating spaghetti which are half made of quinoa. But this recipe will be for another day.
The recipe: quinoa salad
I first decided to prepare this recipe because I was planning on lowering my “restaurant” budget for lunch. Yes, I spent a lot of money in there. Secondly, I was tracking down what I was eating, related to my preparation for the Paris Marathon. It’s generally preferable to know what you eat, which is kind of difficult when you eat outside.
So happy cooking & enjoy your meal!
For the Salad:
- 200 gr. Quinoa
- ½ cucumber
- 200 gr. Cherry tomatoes
- 175 gr. Goat’s cheese
- 175 gr. Coriander (or mint)
- 1 shallot or red onion
- Salt, pepper
For the dressing:
- 1 Lemon juice
- Olive oil
- Salt, pepper
1. Rinse the quinoa with cold water. Quinoa is healthy, but it is covered with saponin which could give a bitter taste to your plate. Usually, it’s pre-rinsed (mine was) but if you’re not sure, take this step.
2. In a pot, boil salty water – if you have one glass of quinoa, then you will boil two glasses of water – covered with the lid to avoid losing water. Include the quinoa for 20 to 30 minutes at medium temperature.
3. In the meantime cut the shallot/onion in really thin pieces, the tomatoes, the cucumber and the cheese. Chop the coriander, but try to keep their beautiful appearance – I soooo love coriander. Prepare the dressing by mixing up the lemon juice, the olive oil, salt & pepper.
4. I took the quinoa out of the water after tasting it – 15-20 minutes later. Some people wait until the quinoa has soak all the water, but I prefer to eat it al dente.
5. Run the quinoa under cold water. It’s a salad, not a hot meal that you want.
6. Mix up all the ingredients with the quinoa.
7. Eat & enjoy 🙂 Bon appétit.
I would be thrilled to see your pictures of my quinoa salad! Just tag it with #quinoabox
How do you use quinoa? Have you include this seed in your diet?