I’m all about quinoa at the moment. I simply can’t get enough! It’s a very exciting way to eat salad etc. I whipped up this beauty for dinner (and then lunch) with some marvellous friends to accompany zucchini fritters. This makes one large salad (enough for 3).
1 cup of quinoa
1 large capsicum (I used a yellow one, just to mix it up), thinly sliced
1 large cucumber, thinly sliced
1 tomato, diced
1 green/spring onion, finely sliced
1/2 cup of kalamata olives (I used pitted)
A handful of your favourite salad greens (I used a combo of mizuna and spinach)
2 tablespoons of tahini
1/2 tablespoon of flaxseed oil (or olive oil)
1 tablespoon of water
Salt and pepper, to taste
(Would also be nice with some minced garlic)
1. Cook up quinoa in boiling water (to learn how to cook quinoa, check out this website http://www.noshtopia.com/2008/05/how-to-cook-qui.html)
2. Chop up salad ingredients and add to a large bowl. Add olives
3. To make the dressing, combine the tahini, flaxseed oil and salt/pepper. Now add a bit of water and stir quickly – this lightens the heaviness of this dressing.
4. Add the cooked quinoa to the salad and then the dressing. Serve or keep in fridge for an hour for things to flavour-up!
An original for Vegematarian.