July 27, 2012

Quinoa Salad {Gluten Free}

Quinoa. KEEN~WAH. Not quinn-oh-a as it is mistakenly pronounced. Say it with me : KEEN-WAH, KEEEN-WAAAH, KEEN-WAH. If you've been pronouncing it wrong, betcha the word feels weird in your mouth. I know it did for me. I learned the proper pronunciation of the word when I was living in New York last summer. The Head Chef in the restaurant I worked corrected me one day-politely of course!

All you need to know-is that you need quinoa in your life. Simple as. It is so powerful. It is one of these new popular whole food products. It is a major source of protein and calcium for vegans, vegetarians and those who are lactose intolerant. Do you feel better and healthier even just reading about it?

I can only describe quinoa as the hotter, healthier, smarter, sexier, buffer, more eligible and elusive best friend of cous-cous. So dreamy. The good thing is you can get your hands on this sexier friend very easily-in the dried food section of your supermarket.

This salad really packs a punch. You should get quite excited about it. The powerful quinoa mixed with crunchy vegetables and the little hit of citrus and spice from the chili and lemon is totes amaze.

I take mine with a little dash of Tabasco because I'm ballsy like that! Get into it!


Holly, x

Quinoa is roundish and flattish in shape.

 Flavor busting ingredients for this salad: red onion, red chili, lemon juice, chickpeas, sweetcorn, scallions, tomatoes, coriander and extra virgin olive oil.

 Some light dicing and slicing while the quinoa is simmering. 

Once the quinoa is cooked, place into a bowl.

Do you see what has happened as it cooks? It bursts open, expands and flattens out.

Add the red onion, red chili, lemon juice, chickpeas, sweetcorn, scallions, tomatoes, and extra virgin olive oil.

Taste and check for salt and pepper. Once you are happy, sprinkle with freshly chopped coriander. 

Recipe for Quinoa, enough for 4-6 people

300g Quinoa
1500ml Water

Bring water to the boil.
Rinse quinoa.
Add quinoa to the boiling water.
Bring back to the boil.
Reduce heat and simmer for 20 minutes.
Stir occasionally.
After 20 minutes all water may be absorbed-if not strain.
Place in a bowl and mix in ingredients below.
Add half the lemon juice, taste and check for seasoning.
Add salt/pepper and more lemon juice if required.
Lastly, stir in some freshly chopped coriander.

Guidelines for things to add to this quinoa salad-what I used!

1 Can 400g Chickpeas
1 Can 400g Sweetcorn
1 Red Chilli, finely diced
1 Red Onion, diced
1 Lemon, juice
Tomatoes, diced
Scallions, sliced
Salt and Pepper
Fresh Coriander, chopped

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