1tablespoonVegetable Bouillon, diluted into 700 ml warm water
2Cucumbers, roughly peeled, halved and quartered lengthwise and then thinly sliced
250gr Broccoli, cut in small florets and roasted with Balsamic
½cupfresh Parsley, leaves picked and roughly chopped
2tablespoonsfresh Thyme, home grown, leaves picked and roughly chopped
2tablespoonsolive oil
8Sun-dried Tomatoes, roughly chopped (OPTIONAL)
1cupBaby Rucola, (OPTIONAL)
1teaspoonSea Salt
½teaspoonfreshly 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.