This recipe easily doubles so feel free to make a giant batch.
Ingredients (serves 6-8)
- 500ml (2 cups) quinoa
- 1 liter (4 cups) stock or water
- 4-5 tomatoes
- 1 sweet onion or a handful of chives
- 2-3 cucumbers
- a bunch of basil or parsley & mint or dill or cilantro (use what ever you have)
- 140g (5oz) goat cheese or feta cheese
- 125ml (½ cup) vinaigrette, use your favorite or see my Basic Vinaigrette post below
- salad greens (optional)
- Rinse the quinoa – see note
- Heat a pan with a tight fitting lid over medium- high heat. Dump in the rinsed quinoa and gently stir the quinoa until it is evenly toasted – fragrant & golden. Toasting is an optional, but delicious step that takes about 5 minutes.
- Add the stock/water and season with salt & pepper. Cover, bring to a boil and then reduce the heat to a simmer. Cook until the liquid has been absorbed and the quinoa has unfurled and is tender, about 10 minutes. Uncover, gently fluff with a fork and let sit for at least 5 minutes.
- While the quinoa is cooking; chop the tomatoes and cucumbers; dice the onion; and minced the herbs.
- Toss together the vegetables, herbs and the cooked quinoa. Add the vinaigrette and re-toss.
- Crumble in the cheese and add any extras. Gently re-toss.
- Serve warm or cold on a bed of greens…with a slab of good bread & red wine?
Extras - for extra deliciousness!
- 340g (12oz) shrimp (sustainably harvested) or left over cooked chicken, sausage or steak or tinned fish
- 125ml (½ cup) toasted pine nuts
- 125ml (½ cup) green or black olives sliced
Note: Quinoa seeds grow with a naturally bitter coating (saponin) that is easily rinsed off. Most of it has been washed off before it gets to you anyway, but it’s always a good idea to thoroughly rinse it once again. Pour the quinoa into a fine mesh strainer and run lots of cold water over it.