We love eating salad before dinner everyday. Though it does get a bit boring to keep eating the same kind of salad, so I have had to come up with new recipes to change things up a bit. This quinoa salad is one of my favourites as it is made with really simple ingredients and no fuss. It mainly consists of ingredients that you will always have in your fridge and on stand by.
You can even use any millet or amaranth to substitute the quinoa. If you do decide to use quinoa, then it needs to be cooked properly. If you don't make it right then it becomes a soggy mess. It has to hold its shape and have a slightly al-dente finish.
Here are my tips on how to make perfect quinoa:-
- Make sure you rinse the quinoa well to remove the bitter outer coating called saponin.
- For 1 cup of quinoa, you need 1 3/4th cups of liquid. You can either use water or any broth. If you use a broth then the quinoa will be more flavourful but water is also fine. If you are using water then add 1/4th teaspoon of salt to it.
- Lightly toast the quinoa in a pressure cooker pan on a low heat. Increase the heat and add the water/broth. Close the pressure cooker and wait for 2 whistles.
- Immediately remove from heat and wait for the pressure to come down on its own. Then open it and fluff the quinoa with a fork.
Quinoa on its own is a bit bland but I have paired it up with crunchy vegetables and an insanely good yogurt, lime and olive oil dressing. You can use this dressing for any salad but goes particularly well with quinoa. What I especially love about it is that it's so versatile. If you want to bulk it up then add some chickpeas. If you want to have it as a main then top with any protein. This one will definitely become a staple in your house!
A delicious, fresh and healthy quinoa salad which makes a perfect light meal or a great side dish.
Calories per serving - 292
In a bowl, combine the quinoa, pomegranate, half the goats cheese, apple, capsicum, shredded lettuce and onions.
To make the dressing, whisk together the yogurt with lime juice, coriander leaves, paprika, salt and pepper.
Slowly whisk in the olive oil into the yogurt mixture. Mix well till it is totally emulsified and is a smooth dressing.
For the final step, toss the dressing with the salad and garnish with the remaining goats cheese.
Ingredients
Directions
In a bowl, combine the quinoa, pomegranate, half the goats cheese, apple, capsicum, shredded lettuce and onions.
To make the dressing, whisk together the yogurt with lime juice, coriander leaves, paprika, salt and pepper.
Slowly whisk in the olive oil into the yogurt mixture. Mix well till it is totally emulsified and is a smooth dressing.
For the final step, toss the dressing with the salad and garnish with the remaining goats cheese.
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