I love making quinoa salads. Quinoa is a great superfood that is loaded with protein, low in carbohydrates and quinoa salads are a simple way to use up whatever veggies are left in the fridge.
This quinoa salad is not at all like your regular leaf-based salad. Cooked all in one pot and flavoured with fresh herbs and spices, it’s delicious served hot or cold.
Quinoa has a mild, slightly nutty taste making it the perfect partner to the brown rice and veggies in this dish.
Herby Quinoa Salad
1 onion, thinly sliced
2 celery sticks, sliced
1 carrot, peeled and grated
1 tsp cumin seeds
2 garlic cloves finely chopped
100g brown basmati rice
2 x 25g packs fresh dill, finely chopped
650ml vegetable stock
- Place the onion, celery, carrot, cumin and garlic in a heavy-based saucepan along with the quinoa, rice, dill and stock.
- Bring to the boil and reduce the heat to low.
- Cover with a lid and cook for 15-20 minutes or until the quinoa is tender and the rice is soft.
- Serve warm or at room temperature.
Don’t you just love dinners that you can rustle up all in one pot!
This dish would also be great with some juicy quartered cherry tomatoes stirred through in the final few minutes of cooking.
If you like meat with your meal, why not add some grilled chicken or pork.
PS. Did you know quinoa is pronounced “keen-wa ?”.
The poor guy in the supermarket had no idea what I was asking for until I spelled it out. Seems most people mistakenly refer to it as “kwin-oh-uh”
How do you pronounce it?