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Quinoa Salad Recipe with Toasted Cumin & Lemon Vinaigrette | Malika van Reenen

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!

Quinoa Salad Recipe with Toasted Cumin & Lemon Vinaigrette | Malika van Reenen

Serving: 4 | Prep: 15 min | Cooking: 20 min

Quinoa 2 cups
Carrots 4
Cherry Tomatoes 12
Celery 2
Cucumber 1/2
Green Chilli 1/2
Rocket 30 g
Coriander 1 handful
Feta Cheese 100 g
For the Vinaigrette
Cumin Seeds 1 teaspoon
Lemon Juice 50 ml
Honey 15 ml
Salt & Pepper
Olive Oil 100 ml

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

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Rating: 4.0/5 (1 vote cast)


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Baz (Staff) (have 376 posts in total)
Is believed to have wined & dined three women on the same night at the same time at different restaurants in Parkhurst and none of them realised it!