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Written by 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
Ingredients:
| 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 |
Method:
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
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
