I fell in love – Quinoa is the first name. Here is why. What is Quinoa? (pronounced as kin-wa). Quinoa is a grain crop grown primarily for its edible seed. The Incas held the crop to be sacred. Nutritional evaluations indicate that quinoa is a source of complete protein. I just simply acknowledged it as a superfood. Since discovering it earlier this year, Quinoa has been a staple source of grain in our household. You will find some really awesome quinoa recipes in BNF blog. In this post, I’m going to share with you this simple yet delicious salad. Toasted quinoa gives this crisp salad of cucumber, green onion and fresh coriander an oomph!
Ingredients:
1/2 cup of toasted almonds
1 cup quinoa
2 cups chicken or vegetable stock
3 tbsp E V olive oil
3 tbsp white wine vinegar
1/2 tsp salt
2 cups chopped cucumber
1/2 cup cherry tomatoes
1/2 cup frozen mixed vegetables
1/2 cup corn kernels
2 stalks sliced green onion
a bunch of chopped coriander
Ingredients
Toast the quinoa in a large saucepan for 3 to 5 minutes until fragrant but not browned, shaking it from side to side occasionally.
Add the stock to the pan and bring to boil. Reduce heat and cover, simmer for 10 minutes and turn the heat off. Leave the cover on for another 4 minutes. Fluff the quinoa and transfer to a large bowl to cool completely.
This is how cooked quinoa looks like
Whisk together the oil, vinegar and salt in a small bowl.
My favorite duo
Add the cool quinoa and mix thoroughly. Add the fresh ingredients and toss well.
Time to dress this salad!
Oh, this is how the vinaigrette dressing looks like
Just before serving, sprinkle the toasted almonds. Refrigerate unused portion in the fridge for up to 3 days.
Matchigae Deuseyo! (practising my “half-past-six” Korean)
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