Quinoa is a gluten-free grain. It originates in the Andean mountains of South America. It is high in protein, minerals and vitamins. It aids in digestive problems, and in reducing high blood pressure, and is a great source of vitamins and minerals. Quinoa is higher than wheat in lysine. Because it has a fairly bland taste, it marries well with a variety of different flavours, vegetables, and spices. This dish serves 4 – 6 people.
INGREDIENTS
- 500 ml cooked quinoa, cooled
- 100 ml fresh mint, finely chopped
- 100 ml fresh parsley, finely chopped
- 50 g mange tout, topped and tailed
- ¼ red pepper, finely chopped
- ¼ yellow pepper, finely chopped
- 1 carrot, grated
- 100 ml almonds, roughly chopped
- 3 ml ground cumin
- Rind of one lemon
- Salt and freshly-ground black pepper, to taste
- 1 x bag mixed salad greens
DRESSING
- 60 ml olive oil
- Juice of one lemon
- 10 ml honey
- 5 ml soy sauce
Garnish: Toasted sunflower and pumpkin seeds
Method
- To cook quinoa: Soak quinoa for 5 minutes in cold water, strain through a sieve.
- Place quinoa in vegetable stock, and bring to the boil. Simmer for 15 minutes. Place the lid on the saucepan; allow to stand for 5 minutes, for all the liquid to be absorbed. Fluff up quinoa grains with a fork.
- When quinoa has cooled, add mint, parsley, mange tout, red and yellow pepper, and carrot. Stir gently.
- Add almonds, cumin, and lemon rind; season to taste.
- Mix together the dressing ingredients.
- Add dressing to quinoa mixture; toss together gently.
- Arrange salad greens on a platter. Place quinoa mixture on top, and sprinkle with toasted sunflower and pumpkin seeds.
Tip: You can use a tri or multi-coloured quinoa for a great visual effect.