Quinoa salad

Quinoa salad

Ensalada de quinoa

By
From
South American Grill
Serves
6-8
Photographer
Bonnie Savage

Quinoa, pronounced 'keen-wah', is a seed originating from the Andes mountains in Peru. It is high in protein, amino acids and magnesium and has been labelled a ‘super food’ in the West. Its high protein value makes it an excellent choice for vegetarians. It is quick and easy to prepare and is highly versatile.

Ingredients

Quantity Ingredient
1 cup quinoa
2 lebanese cucumbers
250g cherry tomatoes
5 spring onions
2 long green chillies, seeded and finely chopped
1 grapefruit
1 handful flat-leaf parsley, chopped
1 large handful mint leaves, chopped
2 tablespoons lime juice
1/4 cup olive oil

Method

  1. Put the quinoa and 2 cups water in a large saucepan over medium–high heat and bring to the boil. Reduce the heat to low, cover, and simmer for 12–15 minutes, or until the liquid has been absorbed and the quinoa is light and fluffy. Spread out on a tray and set aside to cool.
  2. Dice the cucumbers, quarter the cherry tomatoes and thinly slice the spring onions and place into a large bowl.
  3. Slice the ends off the grapefruit and cut away the skin and pith. Hold the grapefruit over the bowl of vegetables and cut away the segments letting the juice and segments fall into the bowl.
  4. Add the cooled quinoa, parsley and mint to the vegetables. Pour in the lime juice and olive oil and stir to combine. Season with sea salt and freshly ground black pepper, to taste, before serving.
Tags:
South American Grill
Rachael
Lane
South American
Latin
grill
bbq
barbecue
barbeque
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