Super Quinoa with Crunchy Veggies
Quinoa is referred to as a “Super food” that is loaded with nutrients. The crunchy, nutty texture and flavor of this salad with sweetness from the bell peppers that lingers in your mouth and a scatter of pumpkin and flax seeds will keep you asking for more!
Preparation Time: 15 minutes
Cooking Time: 25 minutes
Serves: 4
Ingredients
½ cup quinoa (mix of red, white and black) or as per your choice
2. ¼ green bell pepper (capsicum) cut into medium strips
3. ¼ red bell pepper cut into medium strips
4. ¼ yellow or orange bell pepper cut into medium strips
5. ½ red onion cut into medium strips
6. ¼ carrot cut into thin strips
7. 1 tbsp. feta cheese cut into small cubes (optional)
8. 3 button mushrooms sliced or dice
9. A few pumpkin seeds
10. A few flax seeds
11. A few mint leaves, finely chopped
12. 1 cup water
13. Olive oil
14. Butter (optional)
15. Salt and pepper to taste
Here We Go
1. Bring quinoa and water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, 10 to 15 minutes. Set aside to cool in the salad bowl.
2. Sauté all the vegetables separately in olive oil and butter with seasoning to get a crunchy bite. Make sure you don’t overcook them, especially mushrooms. Put them into the quinoa bowl, pour the dressing and give it a gentle toss. Sprinkle mint, salt and pepper
For the Dressing
1. Take a bowl and add the lemon juice, garlic and vinegar. Slowly whisk the liquid while adding the olive oil to get a homogenous mixture.
2. To make things easier, put all the ingredients in an air tight bottle and give it a good shake.
Chef's Whisper
1. The extra dressing can be stored in the refrigerator and used within 3-4 days.
2. The ratio of liquid to oil in a dressing is 1:3 (one part of liquid to 3 parts of oil) though oil can be reduced for healthy eating.
3. Although I love feta cheese, goat cheese, ricotta or tofu would be a healthier option if you’d like to sprinkle some on top.
4. For Non – Vegetarians, try adding some pan seared prawns (with a choice of your marinade) on top of the salad.
5. Balsamic vinaigrette is also a good alternative for the dressing.
