Sunday, June 24, 2012

Quinoa Salad

Quinoa Salad
Based on Summer Quinoa Salad

1 cup quinoa
1 cube chicken stock
Various spices - I used cinnamon, allspice, ginger, paprika and turmeric
1/2 cup sultanas, dates or dried apricots
2 tablespoons olive oil
1 brown onion, sliced into thin rings
1 tablespoon brown sugar
1 courgette, sliced thinly crosswise
Salt and pepper
Juice of 1 lemon
1 red bell pepper, diced
Balsamic vinegar

Place the quinoa in a medium sized saucepan with 2 cups of water, the chicken stock and the spices. Bring it to the boil and let it simmer until the water has been absorbed. When almost all of the water is gone, remove the pot from the heat, place the lid on and let the last of the water absorb slowly.

While the quinoa is cooking heat the oil in a large frying pan and sautee the onion with the sugar until the onion is very soft. Add the courgette, the lemon juice and season well with salt and black pepper. Continue to cook until the courgette is done to your liking.

When the quinoa and vegetables are done, combine them in a large bowl with the diced red pepper and a splash of balsamic vinegar (and more olive oil if you like). Serve either hot or cold.

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