Hey there Eat Safers,
How are you all doing on this fine Tuesday? I’ve decided I really shouldn’t blog when I am hungry. Its almost up there with shopping food whilst hungry, which I am sure you all know it isn’t fun. I think I am hungry all of a sudden because I am thinking about today’s recipe, which is one of my favourite lunch time dishes.
But before I get to that, I want to ask how many of you have jumped on board the Quinoa train? Oh and For those of you who aren’t sure, it pronounced “keen wah” or “Kin wah” you say potato I say Tomato hehe.
Quinoa is a highly nutritious gluten-free seed. It is described as a superfood. It is amazing for people with allergies. Its gluten free, nut free, egg free, dairy free..I mean really its everything free, unless you’re allergic or intolerant to quinoa itself. This ancient seed contains more protein than any other seeds, with a good balance of all 8 essential amino acids, making it a good choice for vegetarians. Quinoa is also high in fibre and has a low-GI, beneficial for keeping blood sugar levels stable. Quinoa is an ideal seed for diabetics.
Quinoa is one of the most nutrient rich seeds around, being a good source of iron, needed to transport oxygen around the body, B vitamins for energy, calcium and magnesium for healthy nervous system function, and vitamin E, a powerful antioxidant.
There are three main varieties of quinoa available, white or sweet, red, and black. Quinoa has a lovely fluffy consistency, with a slight nutty flavour.
I jumped on board the quinoa train about 4 years ago now and have not looked back. I still clearly remember the strange looks I got in the uni cafe whilst eating my quinoa salad or quinoa cookies. I was perceived as a bit of health freak with my EXTREME salad. I just laughed, little did they know what they were missing out on, till years later when it became mainstream.
Quinoa and I have formed a pretty great relationship over the past 4 years, it keeps me full, it always provides great flavour and most of all its really good for my insides.
I use it to replace rice and pasta in some of my dishes, you can use your imagination the uses are endless.
For today’s Tasty Tuesday I want to share with you my Quinoa Salad recipe.
Have a crack and let me know what you think.. Today maybe the start of a new love affair.
Eat Safe, Live Well.
• 1 cup of white quinoa
• 2 cups of chicken stock . You can use water, but the stock gives it a nice flavour (LEAVE OUT FOR VEGAN OPTION)
• 1/4 cup redcapsicum
• 1/4 cup of spanish onion or shallots
• 1/2 cup diced bacon (LEAVE OUT FOR VEGAN OPTION)
• 1/2 cup italian parsley
• 4 TBSP of lemon juice
• 3 TBSP of Tahini
• 1/4 cup currants – optional.
It’s really important to wash your quinoa before use to remove the natural bitter coating.
This can be done a couple of ways.
1 – You can rinse your quinoa in a strainer with cold water. Be sure to give it a good wash.
2 – Or If you have time, soak your quinoa in some lemon juice or natural yogurt overnight. Then rinse off before use.
You can follow my method or use the method on the packet or box, either will be fine.
To cook your quinoa place stock in a pot and bring to boil. Once it begins to boil add 1 cup of quinoa. Reduce the heat to low, and cook covered for 10-15 minutes. It isn’t a written rule, but I like to let my quinoa rest for about 5 minutes, before fluffing it up with a fork.
Once your quinoa is cooked and you have fluffed it up, place it a large bowl ready for mixing.
Chop up your capsicum, spanish onion and add to a small frypan with your diced bacon. Once you have fried these, add them to your quiona.
Toss through adding in your lemon juice, tahini and diced parsly.
Once all the ingerdients are mixed through, server warm or cold.
NOTE: Use your imagination, you can add in anything you want. Also you can use chicken instead of bacon. The options are really endless.