When Dr. Oz spoke about the nutritional benefits of quinoa, it was only a matter of time before it could be found in our kitchen cupboard. My mom prepared it once with chickpeas, but it wasn't well received by all in our household (read Dad.) I had it again a few weeks later, which was actually in July, at my cousin's summer birthday backyard soirée and liked it just as much. I was determined to give quinoa a try of my own and came up with this quick and tasty salad. The only preparation involved is the cooking of the quinoa and the chopping of the veggies so I'm thinking of adding this to my rotation of quick snacks and post workout dishes.Quick Quinoa Salad (serves 2-3)
- 1 cup of quinoa (any colour or a blend of colours)
- 2 cups of water
- 1 medium tomato (diced)
- 1/4 cup of sweet corn kernels
- 1/4 cup of chopped spring onions
- 1/4 cup of olives (green or black)
- 1 clove of garlic (grated)
- the juice of half a lemon
- about 1 tbsp of extra virgin olive oil
- salt and pepper to taste
Start of by washing the quinoa. This should be done thoroughly, and for 3 minutes. Then prepare the quinoa according to the package instructions. Quinoa cooks with twice its quantity of water, and you can add a pinch of salt to the cooking water. It will take about 15 minutes for the quinoa to be fully cooked, and it will have completely absorbed the water. Now it's just a matter of adding the other ingredients and giving everything a good mix. I like to stick mine in the fridge for about an hour, and you could garnish it with freshly chopped coriander or mint leaves. Please check out the link below for a step by step video of my recipe. Enjoy!
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