Quinoa Salad

2014-09-30
  • Servings : 4
  • Prep Time : 20m
  • Cook Time : 20m
  • Ready In : 40m

-Anavrinny

Ingredients

  • 2 cups water
  • 1 cup quinoa
  • 1 tsp salt
  • 3/4 cup pepita seeds, toasted
  • 3 green onion/shallots, finely sliced
  • ½-1 red capsicum, diced
  • 1/2 cup fresh basil, julienned
  • 10 sun-dried tomatoes, finely sliced
  • 4 tbsp red wine vinegar
  • 4 tbsp olive oil (or if your sun dried tomatoes came in oil you can use that oil)
  • Pinch cayenne
  • Salt and pepper to taste

Method

Step 1

Dry roast the quinoa grain in a saucepan, without oil, stirring every 10-20 secs over medium heat for about 5 minutes, till it just becomes aromatic. DO NOT LET IT BURN.

Step 2

Add the water, 1 tbsp salt and taste. Bring to a boil. Reduce the heat to low and simmer for about 15 minutes. The water will be absorbed, but if cooked before water is absorbed, then drain.

Step 3

Dry roast the pepita seeds in a saute pan over medium heat till fragrant, about 3-5 minutes. REMOVE FROM PAN AS SOON AS THEY START TO POP!

Step 4

Keeping some shallots and sun-dried tomatoes as garnish, add all the ingredients and thoroughly combine.

Step 5

Taste and adjust seasonings.

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