Quinoa, Courgette and Micro green salad

Lately I can’t get enough of quinoa. I use it everywhere I can. Soups, salads, desserts. Everywhere.

 

This salad is my latest obsession. It is easy to make but still is very nutritional. Made of quinoa, courgette, micro greens, lemon and olive oil. Easy peasy!

Quinoa salad definitely is going to be must-have in my picnic basket as soon as weather in Ireland gets better. Fingers crossed it’s going to be soon...

Prep time : 10 min

Cooking time : 15 min

Serves 2

Ingredients:

80 g quinoa

1 large courgette, peeled into strips with a potato peeler

Handful of micro greens

3 tbs olive oil

1 tbs lemon juice

Salt, pepper to taste

Method:

Cook the quinoa following the pack instructions then drain and rinse under cold water; drain again.

In a bowl whisk together olive oil, lemon, salt and pepper.

In a large bowl combine quinoa, courgette, micro greens, then pour over the dressing. Toss all ingredients together.

Leftover Quinoa Patties

I had some leftover of the quinoa salad from the other day and I did not want to waste it so I decided to make a patties. I wasn’t sure how they will turn out but to my surprise they were very delicious and moist. Great alternative to regular patties.

(Makes 5 patties)

100 gram quinoa tabouli salad or just cooked quinoa

1 small egg

3-4 tablespoon of flour

½ teaspoon paprika

½ teaspoon cumin

Oil for frying

Method:

In a bowl combine all ingredients; form 5 medium size patties.

Preheat frying pan, add oil. Fry each patty on both sides until golden brown.

Keen on Quinoa

Quinoa, pronounced as keen-wah, usually considered as a grain but in fact it’s a fruit of an herb plant. Quinoa is forgotten ancient ‘grain’ and once was considered The Gold of Incas. For the past few years it has been rediscovered and now it is more available in a well-stocked supermarkets or health stores.

Quinoa contains all nine essential amino acids, making it complete protein. As well as that is has good source of magnesium and iron. It’s gluten-free and cholesterol-free, and it’s almost always organic. With all the health benefits, quinoa is a good choice for vegetarians, vegans or anyone else who concerns about adequate protein intake.

Before cooking quinoa, it’s important to wash the seeds thoroughly to remove any remaining saponin residue. To cook take one part quinoa and two part of stock or water; bring it to a boil then cover and reduce heat, and simmer for 15 minutes.

Store quinoa in tightly sealed container in a cool dry place for about month, or for a longer period, approximately for 3-6 month, store in refrigerator or freezer.

Quinoa Tabouli

Try this quinoa salad for a wonderful new taste.

(Serves 2)

Ingredients:

200 gram cooked quinoa

5-6 tablespoons of chopped parsley

½ onion, chopped

½ tablespoon dried mint

1 garlic clove, minced

10 olives, sliced

½ teaspoon chopped basil

3 tablespoons of lemon juice

4-5 tablespoons of olive oil

Salt, pepper to taste

Method:

In a mixing bowl combine all ingredients except olives and toss together lightly. Season with salt and pepper.

Cover and transfer to a refrigerator for an hour. When ready transfer to a salad bowl and garnish with olives.