QUINOA SALAD
A tasty, gluten free, vegan whole meal with proteins, veggies and carbs
Equipment
- 1 pan with lid
- 1 Carrot peeler
- 1 chopper or mixer
- 1 wooden spoon
- 1 knife for vegetables
- 1 bowl
Ingredients
- 200 gr quinoa (white or mix colour)
- 2-3 carrots
- 1 courgette / zucchini
- 1 fennel
- 1 small onion optional
- 2 tbsp olive oil extra virgin
- 2 tbsp zaatar spices or herbes de provinces
- 10-15 dried raisins optional
- 1 pinch salt
- 1 bunch fresh herbes (persil, basil, coriander or what you have)
- 1 apple optional
Instructions
- Put the quinoa in a bowl and cover with water for at least 2hrs
- Peel the carrots and chop all the veggies with a knife or a chopper
- Warm the oil in the pan and add the chopped veggies, spices and the quinoa. Sauté for 5 min
- Cover with hot water (1cm above the ingredients) and add the salt and the raisins. Cover and diminish the heat to medium-low and let cook for 20 min. Verify a couple of times that it is not burning
- Remove from heat. let is cool down a bit and add the chopped fresh herbes. I also add a chopped apple some times that gives some crunchyness.
- Enjoy as a main meal. If you like to increase the amount of proteins, you can add some red or black beans.
Notes
Please make sure to leave the quinoa in water for a couple of hours and to rinse it very well: no more foam. The water needs to be clear. This will make the quinoa very digestible.
This way of cooking the quinoa, like a pilaf rice, it makes it very tasty.
I was used to boil the quinoa and the result was quite dull and soggy.
I would like to thanks Mirna, a very nice friend from Peru, who taught me this nice recipe.