Cooked quinoa is a great base for a fab leftovers dinner (or lunch), especially great on Mondays when time is tight and there are generally quite a few bits ‘n bobs left in the fridge.
As promised a few weeks ago on our Facebook page, Source Food, Kirsty has shared her recipe for the delicious Meat Free Monday Quinoa Salad she created at home.
For 2 people for dinner I use:
1 cup quinoa – there are instructions on the box of how much water to quinoa one should add, but on Mondays one should not feel governed by the measuring cup! I just add enough water to cover the quinoa by about 2cm, pop the lid on and cook for about 10-15 minutes on a gentle simmer. (a rule of thumb is half quinoa to water, and a lot of people do rinse it first, but I don’t).
You can tell that it’s cooked when the little husk of the grain pops off and goes curly. Taste a grain or two, it shouldn’t be hard to the bite, but not mushy either. Kind of like rice.
Judging by the picture of the salad i made a few weeks back, I added:
- Cucumber – halved, seeded & sliced (remove the seeds from cucumber that you are adding to salad by running a teaspoon down the centre of the halved cucumber. Why? The seeds contain mostly water and can make your salad soggy.
- Halved rosa tomatoes
- Steamed tenderstem broccoli – roughly chopped
- Fresh mint – torn (slicing makes it turn black)
- 1 avo – chunked using a teaspoon (easiest way to add avo to salad, cut in half and scoop out little half moons with a teaspoon and add to salad, looks pretty because you get a bit of green, and creamy white on each scoop!)
- Toasted pine nuts – a nut is vital here, adds crunch and so much flavour (similar to adding feta to a dish, it sparks the flavour of an otherwise very ‘healthy’ and ‘flavour-medium’ dish).
- Sliced spring onion for a bite.
Cool quinoa by rinsing under cool water, and drain well.
Add all other ingredients and season with a delicious olive oil, lots of fresh lemon and some sea salt.
Serves 2 with a little leftover for work lunchboxes tomorrow!
(Vegetarians cover your eyes 🙂 ) For a non-meat free salad, I would add some grilled chicken, or hot smoked salmon, or serve as an accompaniment at a braai!
Find some of our other Meat Free Monday dishes here.