This tasty salad is easy to make and packed with vitamins and minerals! Perfect for a light lunch or as a refreshing side.
Quinoa has recently been ‘rediscovered’ as an important staple and superfood*.
What is quinoa?
Quinoa is a member of the spinach, chard and beet family. The leaves of the plant can be prepared like spinach but it is mostly the seeds from its many small flowers, which are harvested.
Quinoa are gluten-free, light and easy to digest.
What does it taste like?
Quinoa seeds have a delicate nutty flavour and a firm texture.
Benefits of quinoa
As a complete protein quinoa provides the same value as meat or fish, and are rich in essential amino acids, calcium, phosphorous and iron.
It also consists of slow release carbohydrates which sustain you for longer.
How to use quinoa
Quinoa is incredibly versatile and delicious served hot or cold.
It can be used in its seed form for salads, in soups, as a substitute for rice, pasta, breadcrumbs and even to make beer!
Ground down the protein-rich flour is used to make breads, cookies and cakes.
Do you need to soak quinoa?
Store bought quinoa has usually already been pre-washed to remove the saponins which give a bitter taste, but can be washed before cooking for a smoother taste. There is no need to pre-soak.
Types of Quinoa
- White – has the mildest flavour. Once cooked, it has the fluffiest texture and is perfect as a substitute for rice.
- Red – has a nuttier flavour and chewier texture. It is perfect for baking as it holds its shape well.
- Black – has a sweet and earthy flavour, and is also great for baking.
How to make quinoa salad
This recipe uses white quinoa. When cooked in water, it swells, so 1 cup of quinoa will make 3 cups.
- Rinse the quinoa well under water in a fine mesh strainer.
- In a small saucepan, add the quinoa and salt to the water and bring to a boil.
- Stir and bring to a boil, then turn down the heat and cover. Allow to simmer for 15 minutes.
- Once the liquid is absorbed, remove from heat and spread the quinoa out onto a large plate to cool and fluff with a fork.
- Once cooled, transfer to a mixing bowl and mix in the rest of the ingredients.
- Refrigerate for 15 minutes and serve with slices of boiled eggs.
Pro Tips
- Toast the quinoa in a pan before cooking it – it gives a delicious nutty flavour!
- It is best to cook the quinoa in advance so it has a chance to dry out, before preparing the salad.
- This salad tastes even better if it is refrigerated for a couple of hours before serving.
*Fun facts: Quinoa and Incas
The Incas called Quinoa, chisaya mama, the ‘mother of all grains’, and considered it to be so sacred that the Sapa Inca (or Emperor) would sow the first seeds of the season using tools made of gold.
Being an incredibly hardy crop, it formed part of the culinary culture of Peru and sustained the Imperial Inca army in its conquests. When the Spanish Conquistadors arrived, they suppressed the farming of Quinoa because of its association with ceremonies in honour of the local Mother Earth goddess, Pachamama.
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📋 Recipe
Lebanese Quinoa Salad
Ingredients
- 185 g white quinoa 1 cup
- 350 ml water 1½ cups, vegetable or chicken broth may be used
- 1 medium red onion diced
- 1 medium tomato diced
- 3 tablespoons fresh parsley finely chopped
- 3 tablespoons fresh cilantro (coriander) roughly chopped
- 10 leaves mint fresh, roughly chopped
- 175 g corn 1 cup
- 2 scallions (spring onions) chop the bulbs and stalks finely
- ½ teaspoon salt
- 3 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 1 tablespoon lemon juice
- 2 boiled eggs optional, cut into wedges
Instructions
- Rinse 185 g white quinoa well under cold water in a fine mesh strainer.
- In a small saucepan add quinoa and ½ teaspoon salt to 350 ml water and bring to a boil.
- Stir and bring to a boil, then turn down the heat and cover. Allow to simmer for 15 minutes.
- When liquid is absorbed, remove from heat and spread onto a large plate to cool, then fluff with a fork.
- Once cool, transfer to a mixing bowl and mix in 1 medium red onion, 1 medium tomato , 3 tablespoons fresh parsley, 3 tablespoons fresh cilantro, 10 leaves mint, 175 g corn, 2 scallions, 3 tablespoons olive oil, 1 tablespoon balsamic vinegar and 1 tablespoon lemon juice.
- Chill and serve with 2 boiled eggs wedges.
Notes
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Nutrition
Nutritional information is calculated automatically and accuracy cannot be guaranteed. The information above is an estimate per serving.
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Corina Blum
I think quinoa is great in salads like this one. It’s a lovely alternative to rice or couscous and of course it’s so healthy too.
Nicole
I agree Corina, I love the subtle taste and wonderful texture!
Brian Jones
I’ve yet to try quinoa but it alwayslooks so good, you have some wonderful flavours here!
Nicole
Thank you Brian, quinoa has a subtle flavour so strong flavours work well with it.
Tristin
Mmmmm all those fresh herbs and lemon! So good!
Nicole
Thanks Tristin