Quinoa is a great South American fiber food and can be made in so many ways that it’s exciting each time you make it. I alternate between veggies, fruits and proteins or a combination of the three each time which gives me a feeling of innovating each time I am cooking Quinoa.
PREPARATION TIME: 15 minutes
COOKING TIME: 15-20 minutes
DIFFICULTY SCALE: Medium
- Quinoa – 1 small cup
- Cherry Tomatoes – 10
- Orange – 1, deseeded and diced
- Peach – 1, deseeded and diced
- Olive oil – 2 tablespoons (you can add chilli/lemon flavored oil for an extra flavor)
- Shallot – 1/2 , finely chopped
- Rosemary – a sprig for garnish
- Orange zest
- Lemon juice – ½ a lemon
- Salt – to taste
- Wash the quinoa thoroughly under running water and a fine sieve. Soak the quinoa for about 10 minutes.
- Cook the quinoa as per the instructions on the box. I take 3 cups of boiling water for 1 cup of quinoa.
- Boil three cups of water and then add the soaked quinoa and add a bit of salt while cooking.
- Let the quinoa simmer for about 15-20 minutes at low heat until it has soaked up the entire amount of water and has fluffed up. Allow it to cool for 5 minutes.
- Cut cherry tomatoes into halves and keep aside. Deseed an orange and a peach and cut them into smaller pieces. Dice the shallot into small pieces.
- Add all the diced veggies and fruit, once the quinoa has cooled down.
- Add a zest of an orange, lemon juice and salt to taste.
- Add a generous drizzle of olive oil and garnish with rosemary and serve.
You can add boiled kidney beans to the salad as well and the salad will taste fuller and healthier.