Friday 29 May 2015

Quinoa salad with beetroot and feta

I learned something new about quinoa - it is not a grain but is actually a seed! When cooked, quinoa seeds become soft and fluffy, with a slight crunch and a nutty taste, making it great for salads or as a side. Cooking quinoa is quite simple -rinse it and for every 1 cup of quinoa, add 2 cups of water. Cook it for about 15 minutes until soft. Whenever I make quinoa, I add whatever vegetables or fruits I have, along with toppings like cheese, nuts, etc. You can basically add whatever you fancy. 

Quinoa is a very good source of protein and also several B vitamins, vitamin E, potassium, magnesium and calcium. With a low gluten count, it is a great alternative for a grain-free diet and also fabulous for a lot of vegan recipes. Quinoa serves as a great packed lunch or even as a light dinner or as a side dish.

Serves 2-3


1 cup quinoa
2 cups vegetable stock
1/2 tsp cumin
1 tbsp finely chopped garlic
1/4 tsp red chilli flakes
2 spring onions, finely chopped
1/4 cup corn (I used frozen corn - microwave with a tsp of water for a couple of minutes)
1/4 cup cooked beetroot, cut into small pieces
1/4 cup feta cheese, cut into small cubes
1/2 cup orange juice
Handful of parsley, chopped
Salt and pepper to taste
2 tsp olive oil


Put the quinoa in a saucepan with the stock and bring to a boil. Reduce the heat and cover and let it cook for 15 minutes or until it's cooked and all the liquid has been soaked.

In another pan, heat the oil on a low heat.  Add the cumin seeds and once they start to sputter, add the garlic and chilli flakes and fry for a minute. Toss in the white part of the spring onion and cook for another minute or two. Add the corn and lightly stir.

Turn the heat off. Add the cooked quinoa, beetroot pieces, orange juice, parlsey and spring onion greens. Season with salt and pepper  and toss. Top with the feta cheese. 


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