Quinoa Salad

Quinoa is an ancient grain that Pre-Columbian civilizations cultivated. It was replaced by cereals with the arrival of the Spaniards. 

Quinoa has achieved great popularity in Europe for its many health benefits. It is a good source of protein and fiber, more than any other grain.

I love quinoa because it’s easy and quick to cook. You can combine it with almost any food, and my kids love it. 

Ingredients

• 1 cup red quinoa 
• 1 cooked beetroot
• 1 avocado
• 1 mango
• Black olives
• Pomegranate seeds
• Tenderstem broccoli
• Butternut squash 
• Sugar snap peas
• Olive oil
• Himalayan pink salt

How to Wash Quinoa

Quinoa contains saponin, a chemical that protects the seeds from insects and other attacks. If you don’t wash quinoa before cooking, it will taste bitter, and you probably won’t fancy eating it again.

Fill a bowl with water, preferably glass, to see how clear the water is. Add the quinoa and swish the seeds, taking them among your fingers. You will see the water turn cloudy as the saponin is released. At that point, strain the quinoa and repeat the process until the water becomes clear.

It sounds like hard work, but honestly? It’s fairly quick, and it will be worth it. 

Leaving the quinoa to rest in water is not a good way to clean it. The saponin will sit on the seeds, and it won’t be as easy to remove. Plus, the quinoa will have a soggy texture. Not very attractive for your palate.

Instructions

Step 1 – Wash the quinoa 

As I explained above, use a glass container with clean water and add the quinoa. Swish the quinoa grains, ideally moving them between your fingers. You will see the water will turn cloudy. At that time, strain the quinoa using a fine sieve, preferably to avoid the quinoa falling in your sink.

Repeat the process until the water turns clear. Then you will know the saponin has been completely removed. Finally, shift the quinoa again and let it rest until completely drained. 

If you don’t have a sieve, you could use a cheesecloth. Simply make a knot and hang it on the tap.

Step 2 – Cook the Quinoa

In a saucepan, add the quinoa and three times the volume of water. For example, I used a cup of quinoa, so I added three cups of water. Bring to a boil and cook between 10 to 12 minutes. 

You will know the quinoa is ready when the seeds seem opened.

Shift the quinoa and wait until it is completely dry.

Step 3 – Steam the Vegetables

Wash the vegetables thoroughly and add them to your steamer. Steam for 5-10 minutes, depending how crunchy or soft you fancy them ( I prefer them crunchier!)

Optional: Once the vegetables are steamed, you could place the butternut squash on a lined baking tray and roast it for 7-10 minutes to make it tastier.

Step 4 – Cut the Avocado

Cut the avocado in half, remove the seed, scoop out the flesh with a tablespoon, and slice. If you are eating the salad right away, you can add the avocado immediately. Otherwise, sprinkle the slices with lime or lemon juice to avoid oxidation.

Step 5 – Cut the Mango

Wash, peel and cut the mango into cubes or slices, whatever you prefer.

Step 6 – Serve and Add the Toppings

Once the quinoa is drained and the vegetables are steamed, you can serve the salad in a glass bowl. Mix the quinoa, vegetables, mango, and avocado, adding the pomegranate seeds, the black olives and the cooked beetroot as toppings. Or you could serve everything straight on the plate as I did and keep the remaining ingredients for a later bite.

Step 7 – Seasoning

Season your salad with olive oil and sprinkle some ground pink himalayan salt.

Seasoning Options

As always, taste is quite personal, and it is going to be influenced by the way we were raised. I was brought up in a house where herbs and spices were essential in my mother’s everyday cooking.

You can make seasoning with 3 tablespoons of olive oil, 1 teaspoon Balsamic vinegar, Sea salt to taste, and the juice of one half of a lime. You can make it sweeter by adding one teaspoon of honey.

You could also finely chop coriander (cilantro) leaves and add them to the quinoa to highlight the fragrance. 

Cookware Used

Glass Salad Bowl

This recipe is pretty flexible about what cookware to use, but it is true that a clear bowl will help you wash your quinoa. It’s easier to see when the water is clear.

Saucepan

About what saucepan to use, I will keep it simple. A stainless steel will work perfectly. If not, you could use a non-stick saucepan. I have used my Michelangelo non-stick saucepan.

Preserving the Salad

If you are going to consume this salad straight away, you will avoid avocado oxidation. However, I do recommend you use lime or lemon (I do prefer the first) to prevent your avocado from turning brown. It increases the length of time your avocado will stay fresh. I use it every week to avoid the kids complaining about their school lunches.

Conclusion

I do hope that you enjoy this recipe as I did. I love to see many colors on my plate, especially when I know all the benefits of them. I try to eat healthy but tasty, combining different flavors and textures. This quinoa salad recipe does that perfectly. 

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