Quinoa is a couscous like grain that is very high in protein. It can be used for making a number of dishes, but it is best used in salads.
Quinoa is a kind of grain that is an excellent source of protein and is therefore an ideal choice for vegetarian people. It is also high in phosphorus as well as fiber. There are many ways of cooking this grain. Quinoa salad is easy to make and is very healthy too.
- Quinoa, 1 cup
- Medium-sized zucchini, 1 (chopped)
- Red bell pepper, 1 (chopped fine)
- Fresh parsley, ¼ cup (chopped fine)
- Freshly squeezed lemon juice, 2 tbsp.
- Extra virgin olive oil, 2 tbsp.
- Water, 2 cups
- Salt, 1 tsp.
- Pepper, ½ tsp.
Wash the quinoa with water and place it inside a small pan. Add two cups of water into the pan and heat it over the flame along with a bit of salt. Cook the quinoa for around 10 to 15 minutes until all the water is absorbed. Transfer the cooked quinoa in a medium-sized platter. In another frying pan, heat 1 tablespoon of olive oil and add the chopped zucchini and bell pepper and sauté for about 5 minutes. Add salt and pepper and cook them until they are tender and soft. Add this cooked zucchini and bell pepper to the quinoa and mix thoroughly. Now, add the rest of the olive oil along with the chopped parsley, lemon juice, and pepper. Mix everything together with a fork and adjust seasoning if needed.
- Quinoa, 1½ cups
- Tofu, 200 g. (cut into ¼ inch cubes)
- Frozen baby lima beans, 150 g.
- Carrots, ½ cup (chopped)
- Mustard paste, 2 tbsp.
- Olive oil, 3 tbsp.
- Chicken stock, 3 cups
- Lemon zest, 1 tbsp.
- Garlic, 3 cloves (minced)
- Spring onions, ½ cup (sliced)
- Tomatoes, 4 cups (chopped)
- Sugar, 1 tsp.
- Black pepper, 1 tsp. (freshly ground)
- Salt, 2 tsp.
- Basil, 2 tbsp. (chopped)
In a saucepan, heat the chicken stock and add the quinoa grains into it. Cover with a lid and simmer at a low heat until all the stock is absorbed and the quinoa is tender and translucent. Remove from heat and keep it aside. In a small frying pan, heat a tablespoon of olive oil and fry the tofu cubes until they are golden brown in color. Remove from heat and let it cool. Fry the lima beans in a bit of oil and add it to the quinoa.
In a small bowl, mix two tablespoons of olive oil, mustard paste, salt, minced garlic, lemon juice, sugar, lemon zest, black pepper, and basil. Whisk all these ingredients together until they are well combined. Pour this mixture over the quinoa and also add the fried tofu. Stir the mixture well and serve it in a platter. This is one of the best quinoa salad as it has a complexity of flavor and texture and the addition of lima beans increases the nutrition quotient.
- Quinoa, 1 cups
- Water, 2 cups
- Red onion, 1 (chopped fine)
- Coriander, ¼ cup (chopped)
- Garbanzo beans, 1 can
- Tahini paste, ¼ cup
- Olive oil, 2 tbsp.
- Sea salt, ½ tbsp.
- Zest of 1 lemon
- Freshly squeezed lemon juice, ¼ cup
- Hot water, 2 tbsp.
- Garlic, 1 clove (crushed)
Wash the quinoa in running water and put inside a saucepan with water. Cover the saucepan with a lid and cook the quinoa on a low heat until the water is absorbed and the quinoa has fluffed up. Take a small bowl and add the tahini paste, olive oil, sea salt, crushed garlic, lemon zest, and juice. Whisk it together until it is all well combined and add a bit of water if the mixture is too thick.
Now toss the quinoa with the chopped red onion, coriander, and the beans. Pour the tahini dressing and mix everything well. Add more salt if required and garnish with a sprig of coriander.