I turned vegan for a day. The whole of last week I was out of town and travelling, which meant eating literally twenty one meals in restaurants and fast food joints. Despite choosing the best places while eating out, the guilt of consuming high calorie and not so nutritious diet overpowered me by the end of the week. So the first thing on my priority list as soon as I was back home was to detoxify my system. It was then I decided that I would turn vegan at least for a day.
And I also had to attend Angie’s Fiesta Friday 21. As I was contemplating on what to take for the party, my phone beeped, as if to end my dilemma. It was my sister-in-law’s message sharing her Quinoa salad recipe which she had tried out along with her sweet little daughter. Her daughter, my niece is one adorable kid who is a sixth grader at Elkins Point Middle school in Atlanta. It is amazing to see how she loves to assist her mom in the kitchen.
So, yes Quinoa salad it had to be. I set about procuring all the things I needed. In no time, I was ready. Since this blog is about innovating newer versions of the existing recipes, and also because I had to make do with the ingredients I could lay my hands on, I had to make a few changes, not many though. A big hug to my dear sis-in-law and her ❤ darling girl ❤ for sharing this with me.
Here we go:
- 2 cups Quinoa
- 4 cups vegetable broth/water
- 1 each yellow and red bell peppers chopped
- 1/2 a cup of sweet corn kernels boiled
- 1 cup of Garbanzo beans/chick peas pre soaked and boiled
- 1 onion chopped
- 1 tomato chopped
- 1 cup red grapes quartered
- 1/4 cup chopped cilantro/coriander leaves
- Black pepper coarsely crushed to taste
- Salt to taste
- 2 tbsp. Lemon juice
- 2 tbsp. Olive oil
- 1 tbsp. cumin powder
- 2 tbsp. walnuts+almonds+raisins
Heat the broth and add the rinsed and roasted quinoa seeds.When the liquid is boiling, add onion, tomato, bell peppers, corn, beans,salt, cumin powder and leave to simmer for 20 minutes. When white ring like sprouts appear, you know it’s done. It should have soaked up the water by now. Take off heat.
Make a salad dressing with olive oil, black pepper, lemon juice and cilantro. Pour over the quinoa and top with grapes and nuts. Serve warm or cold as you fancy.
Quinoa Cooking tips:
- Make sure you rinse it very well to remove the bitter taste.
- I prefer to soak it for half an hour though it is optional.
- Roasting the rinsed quinoa with a little olive oil enhances the nutty flavor.
- Quinoa and water ratio for cooking is 1:2
- Fluff the cooked quinoa with a fork.
- It is native to South America and pronounced keen-wah.
- It cooks like a grain but is, in fact, the seeds of the goosefoot plant.
- It is available in a variety of colors — white, black,golden and red .
- It has a nutty flavor, light and creamy taste.
- Cultivated in the Andes for over 5,000 years, quinoa has been called the “mother grain” and “the gold of the Incas.
- The Food and Agricultural Organization of the United Nations (FAO) has officially declared that the year 2013 be recognized as “The International Year of the Quinoa.”
- This food is very low in Cholesterol and Sodium. It is also a good source of Magnesium and Phosphorus, and a very good source of Manganese.
- The overall level of nourishment provided by quinoa may qualify as its greatest health benefit.
If not for my Veganism vow for the day, I would have cooked the quinoa in chicken broth and added grilled and shredded chicken to the salad lol 😀
The Fiesta Friday 21 this week is being hosted by Angie @ The Novice Gardener, Elaine@Foodbod and Julianna@Foodie On Board. I am already late. So, I am dashing off to the party with my Crunchy, Creamy, Nutty, Nutritious, Yummy salad. Hasta luego 🙂 🙂