2013 is International Year of Quinoa as deemed by the United Nations Food and Agriculture Organisation (UNFAO) and I reckon it's time to get cooking with this miniature "super food". Quinoa is packed with nutrients, including all the Essential Amino Acids (EAAs) which makes it a protein and a great way to build the immune system.
In this recipe, I have prepared a Quinoa Salad with a Lime and Mint Dressing which makes it a perfect accompaniment to any summer BBQ.
Ingredients 1 cup raw quinoa
2 cups filtered water
1 cup cherry tomatoes
1 cup grated carrot
1 finely chopped onion
1 cup rocket (or any leafy green)
salt and freshly cracked pepper
Lime and Mint Dressing:
2 tablespoons Balsamic Vinegar
4 tablespoons Extra Virgin Olive Oil
1 Lime - squeezed
1 handful of finely chopped fresh mint leaves
Mint fresh from the garden
Bring the filtered water to the boil. Add the raw quinoa. Simmer 15 minutes or until the water is completely absorbed into the quinoa (similar process to cooking rice), stirring occasionally.
While the quinoa is cooking, prepare the salad dressing. Combine Balsamic Vinegar, Extra Virgin Olive Oil, lime juice and finely chopped mint leaves in a jar with a sealable lid. Shake so that the flavours combine/marinade.
Once the quinoa has cooked, allow it to cool and place in a large salad bowl. Add cherry tomatoes, onion, grated carrot, rocket, salt and freshly cracked pepper.
Serve drizzled with Lime and Mint Dressing as a dish in itself or as a side dish.