Everyone needs few quick (but delicious!) dinner recipes up their sleeve for the weeknights where there is not much time or not much inspiration to cook up a storm. I have a whole page of them, which makes me either very efficient or very lazy cook. I’ll go with efficient. J
Quinoa has been created for these kinds of weeknight meals. It’s easy to prepare, taste delicious, looks gorgeous in salads, and (perhaps most importantly) is very nutritious: high in protein, iron and fibre. This quinoa salad can be prepared in less than 30 minutes and makes a superb school lunch next day. Win win really!
Boil washed quinoa until tender. (Hint how to cook quinoa under the recipe). It will take about 15 minutes, depending on quantity. After it cools down, mix in chopped onion, capsicum, tomatoes, cucumber, olives and parsley.
Make a dressing by mixing the hummus, mashed garlic and lemon juice. Mix through. Add herbal salt to taste.
How to cook quinoa:
Wash quinoa well under cold water in a fine mesh strainer, gently rubbing the seeds together with your hands to ensure that any saponins have been removed. Saponins are just a natural insecticide that forms naturally to protect the seed and can give the quinoa a slight bitter taste if not removed.
Combine 1 cup of quinoa to 1 ½ cups filtered water and place them both into a pot. Add a small pinch of sea salt and bring to the boil. Reduce the heat to very low. Place on a lid. Simmer for 10 – 15 minutes or until all the water has absorbed into the quinoa, you will notice that the seeds have become translucent. Rest for 5 minutes and fluff it up with a fork before serving.