I decided to experiment a little with quinoa as it is meant to be such a healthy ingredient. I don’t know about you but I definitely feel and look so much better when I eat healthily. It honestly is that amazing feeling of being completely nourished from within, it even makes your skin glow! Quinoa (pronounced keen-wa) is wheat-free and a complete protein so makes it perfect for vegans. Quinoa has unsurprisingly grown in popularity over the last few years, it is actually a seed and has a slightly nutty flavour. To avoid any bitter taste it is essential that you run the quinoa under water through a sieve a few times before cooking.
So back to my delicious quinoa salad, which is actually really filling and tasted divine…
Ingredients for 4 portions (it keeps in the fridge so perfect for lunch the next day or so too)
- 200g quinoa
- 600ml water
- Vegetable stock cube
- 1 pepper (I used yellow)
- 2 spring onions (or half a red onion)
- Few mushrooms (cooked in a little garlic oil)
- Few cherry tomatoes
- 100g feta cheese
- Juice of half a lemon
- Pomegranate seeds
- Toasted flaked almonds
- Optional: can add mint or basil leaves
You could remove the feta to make it a complete vegan meal or swap any of the above, perhaps add chopped cucumber or courgettes, or sultanas/raisins, I am sure lots of other ingredients would work well!
Cook the quinoa in the water, with the vegetable stock cube, for approximately 15-18 minutes, drain well and leave to cool.
Add the rest of the ingredients and mix together.
You can use this lovely salad as a meal on its own or use as a tasty low-carb accompaniment. It would work well as a summer salad. I often enjoy this as an easy option for lunch to take to work as I can just pop it in the fridge. It’s quite surprisingly filling and tastes so good!
I hope you enjoy it, please let me know in the comments, or any recommendations for ingredient swaps. I would love to know what else would work!