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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 6 |
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I have been trying to find tasty ways to eat more quinoa, but find a lot of dishes a bit too stodgy. This is a delicious light and crispy salad adapted from a recipe by Flip Shelton from her book 'Green'. Ingredients:
1 cup quinoa |
2 cups boiling water |
1 pinch salt |
1 medium courgette, grated (zucchini) |
1 medium carrot, grated |
1 stalk celery, thinly chopped |
2 tablespoons fresh parsley, chopped |
1/4 cup sesame seeds |
3 tablespoons lemon juice |
1 tablespoon olive oil |
salt and pepper |
Directions:
1. Rinse the quinoa thoroughly.
2. Dry-fry the quinoa in a saucepan for about 5 minutes until it browns slightly. The grains will start to pop.
3. In a seperate saucepan boil the water with a pinch of salt.
4. Add the quinoa to the boiling water and return to the boil.
5. Simmer until all the water is absorbed - about 12 minutes.
6. Remove from the heat and allow to cool.
7. In a serving bowl mix the courgette, carrot, celery, parsley and seeds.
8. Add the cooled quinoa into the mixing bowl and mix with other ingredients.
9. Pour over and mix the lemon juice and oil - season with salt and pepper to taste.
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