Yummy Quinoa salad
2 cups of chicken stock (make sure its gluten and msg free)
1 cup of coloured Quinoa rinsed
2 spring onions (shallots) finely sliced
2 celery sticks, finely chopped
1 carrot, finely diced
1 small red capsicum, diced
1 cup of flat leaf parsley, chopped
1 cup of coriander, chopped (optional)
1/2 cup of crushed almonds (and nuts that you like will be fine – raw unsalted)
The juice of 1 lime and 1 desert spoon of coconut oil
Bring stock to the boil and add quinoa. Reduce heat, cover and simmer for 10-12 minutes, until the quinoa appears soft light and fluffy, and all the liquid is absorbed. Set aside and allow to cool. Stir gently with a folk to separate, quinoa should appear light and fluffy.
In a bowl add all your chopped veggies, add the cooked quinoa and gentle toss together. pour over dressing and toss again, top with crushed nuts.
Serve with your favourite protein – salmon steak, roast lamb, chicken, lentils or kidney beans.
Will keep for few days in and air tight container in the fridge, perfect for prior preperaion for lunches, or easy dinners. Enjoy
What makes “keen-wah” so nutritious? We’ve got the scoop on quinoa nutrition facts.
Most people who have heard of quinoa think it’s a grain, and judging by how it’s pronounced, some assume it’s from the Orient. But technically, quinoa is a seed, not a grain and it’s grown high in the Andes Mountains of South America. Quinoa plants have been cultivated at altitudes of well over 10,000 feet and have been considered a superfood Quinoa is stocked with life-sustaining nutrients all across the board, including all eight essential amino acids. There are other highly beneficial compounds, vitamins and minerals in this food that the Incas reverently called “chisaya mama” (mother of all grains).Those with gluten sensitivities or wheat allergies can rejoice in eating quinoa as it contains no gluten or wheat.