Usually on the weekends I prepare something on Friday to last the whole weekend, so I don’t have to order something or cook till Monday. And one of my favorite recipes for that is this easy breezy Quinoa Salad. It is packed with nutrients, tasty and filling. If you want a perfect meal for your weekend, here it goes:
- 2 or 3 cups of pre-washed quinoa seeds (it can be the white, red or mixed one)
- Double the cups of water or vegetable broth (if you are not vegetarian like me you can use other broths). Example: if you will use 2 cups of quinoa, add 2 cups of water or the chosen broth.
- 1 or 2 cups of carrots cut into brunoise.
- 1/2 yellow bell pepper cut into brunoise.
- 1/2 red bell pepper cut into brunoise.
- 1 cucumber with the skin if you are like me and love it this way cut into brunoise.
- 1 cup of sliced cherry tomatoes.
- Parsley – as much as you like it. You can also use another herb like cilantro instead.
- Salt and pepper to taste.
How to Prepare:
Add the water or the broth to a pan and heat it till boil. Then add the quinoa and when it boils again bring it to a low heat. Wait 3 minutes and then add the carrots. And after 3 minutes add the red and yellow peppers and the parsley. Add salt and pepper to taste. Let it cook till the liquid it is absorbed or the quinoa is cooked to its fluffy point, around 15 minutes or even less if you are like me and let the quinoa soaking overnight with a few drops of lime or lemon. Yep, if you do that quinoa will cook even faster and you probably will need less water or broth.
When it is done, add the tomatoes and cucumber. And yes, if you prefer you can add the cucumber and tomatoes while it was cooking at the same time you add the bell peppers.
Other ingredient you can add is sesame seeds for an Asian vibe.
You can serve this dish warm or cold. It is up to you. And I love to add a little extra virgin olive oil on top. And some arugula leaves too, cause I think arugula and quinoa go extremely well together.
Detail: For Christmas I made this salad with a little End of the Year flavor adding nuts cracked into small pieces, dried apricot cut into brunoise and pomegranate sauce on top. It was delicious!
And how about you? Any for the whole weekend recipe to share?