Simple quinoa salad, the flavour being accentuated with the vegetable broth as well as from the roasted broccoli and the herbs.
Toasting the quinoa makes the difference.
Quinoa Salad
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Quinoa Salad
Servings: 5 People
Ingredients
- 150 gr white Quinoa
- 150 gr red Quinoa
- 1 tablespoon Vegetable Bouillon , diluted into 700 ml warm water
- 2 Cucumbers , roughly peeled, halved and quartered lengthwise and then thinly sliced
- 250 gr Broccoli , cut in small florets and roasted with Balsamic
- ½ cup fresh Parsley , leaves picked and roughly chopped
- 2 tablespoons fresh Thyme , home grown, leaves picked and roughly chopped
- 2 tablespoons olive oil
- 8 Sun-dried Tomatoes , roughly chopped (OPTIONAL)
- 1 cup Baby Rucola , (OPTIONAL)
- 1 teaspoon Sea Salt
- ½ teaspoon freshly ground Black Pepper
Instructions
- If Quinoa is not pre-washed, then wash thoroughly with cold water and allow to dry in a sieve.
- Place a medium size pot on medium heat and pour the oil. Wait for a minute to heat up and then toss in the quinoa to be toasted for 2 minutes. Then pour in the broth, bring to a boil, cover with the pots lid, reduce the heat and simmer for 15 minutes. Ready when it changes texture. Don’t overcook them, you want them a bit crunchy. Take out of the pot and if the broth was not fully absorbed then place in a fine sieve to drain. Keep aside.
- Add to a serving bowl the quinoa, cucumbers, parsley, thyme, sun-dried tomatoes, if used, the baby rucola, if used, and toss while seasoning to taste with the salt and pepper.
