Malika van Reenen is the Executive Chef at the Cape Grace Hotel and presents us with a super-food Quinoa Salad Recipe that would make a great braai salad or a meal on it’s own.
What makes it a super-food is the Quinoa which contains more proteins gram for gram that chicken or fish. It’s gluten free and contains essential minerals such as magnesium & iron.
If you have been watching Wonders of the Universe on BBC Knowledge you will now know that the magnesium & iron were forged in the heart of a dying star along with all the other elements. Pretty cool, isn’t it?
Liezel is quite excited about this recipe too. Lovin’ it!
|For the Vinaigrette|
|Salt & Pepper|
For the Quinoa
1 . Wash, drain and boil in water or vegetable stock 2:1
2 . Cook for 15 – 20 minutes (add some herbs if you wish)
3 . Strain & cool (you can serve as a hot side but not today)
For the Salad
1 . Grate the carrots
2 . Halve the tomatoes
3 . Slice the celery
4 . De-seed and slice the cucumber
5 . Toast the cumin seeds (until the aroma wafts out of the kitchen)
6 . Chop the coriander
For the Vinaigrette
1 . Lightly crush the toasted cumin with a pestle & mortar
2 . Mix together the cumin, lemon juice, honey & olive oil
Putting is all together
1 . Mix everything together is a large bowl including the dressing
2 . Layer on the rocket on your serving plate
3 . Top with the feta