Quinoa salad is my favourite thing to make when I’m in the mood for something light and easy.
Surprisingly quinoa has a very high protein level (compared to rice and potatoes) and a high level of set amino acids. It’s also high in fibre and iron! Quinoa is also gluten-free in case you do have a friend coming to visit who is a Celiac.
METHOD AND INGREDIENTS:
1 diced fresh tomato
1 diced english cucumber
1 cup of quinoa
1/2 cup of your favourite diced or crumbled cheese
1/4 cup of diced green onions
1/4 cup of your favourite herbs (I like using Basil, Parsley or even Dill in this recipe)
1 heaping Tbsp. of dijon mustard
1/4 cup of white whine vinegar
1/4 cup of olive oil
1 tsp. of garlic powder
Salt and Pepper to taste
1. Rinse the quinoa very well before putting it in the pot to cook, two or three times.
2. Place the quinoa in a pot and add the same amount of water as you have quinoa (ratio 1:1). Once the quinoa comes to a boil turn down to Med-Low and cover. Keep an eye on the quinoa, don’t lift the lid but once all the liquid has been absorbed your quinoa is ready to go. Let it cool slightly and using a fork fluff up your quinoa, separating all the grains.
3. Mix the dijon mustard, garlic powder, vinegar, olive oil and salt and pepper. Wisk vigorously until the mixture is emulsified (key to a good salad dressing)
4. Mix all your ingredients in a large bowl and serve.
This can be served warm or cold, either way it tastes amazing and it’s great for you!