Wholesome Earthy Salad

Here’s another easy, healthy, wholesome recipe using Quinoa pronounced ‘keen-waa’. You must have seen its different varieties – red, white or tricolor. I personally prefer the white as I feel it cooks a little faster. But let me get straight to the point. It is gluten free and rich in protein and fiber so it is great for weight control. Also it has low glycemic index so it also helps control the blood sugar. But it is so delicious with that nutty flavor. To raise the overall nutritional effect, I have included lots of veggies and some nuts. You are going to love this recipe!

Ingredients

Quinoa 1 cup

Water 2 cups

Olive oil 4 tsp

Cumin seeds 1/2 tsp

Red cabbage 1 cup shredded

Green cabbage 1 cup shredded

Bell Pepper 1/2 cup chopped – any color

Broccoli 1 cup small pieces

Celery 1/2 cup chopped

Chickpeas 1/2 cup cooked (optional)

Mixed nuts 1/4 cup

Raisins 1 tbsp (optional)

Salt to taste

Method

1. Rinse the quinoa in water at least 2-3 times and let it sit.

2. Heat 1 tsp olive oil in a saucepan. Add the cumin seeds, let them sputter then add the drained quinoa and stir continuously for about a minute. Don’t let the quinoa stick to the bottom of the pan.

3. Add the water to the pan and add some salt at this point. Stir once more and let the water come to a boil on medium high heat. Allow to cook for about 10 minutes or until quinoa has absorbed most of the water. Then reduce the heat and cook the quinoa covered on low heat for 10-15 minutes. Remove from heat and let it sit for 10 minutes. Uncover the pan and fluff up the cooked quinoa.

4. Heat the remaining oil in a pan on medium heat and add the cabbage – red first followed by the green. It’s because the red cabbage is a little hardier. Cook until cabbage is a little soft and then add all the other veggies, chickpeas, mixed nuts and raisins. Don’t forget the salt!

5. Time to combine everything – cooked quinoa and the veggie mixture. Your Quinoa Salad is ready. Voila!

Notes

Keep some extra cooked quinoa in the refrigerator for future use say to be used in 3-4 days. I often freeze extra cooked chickpeas to be used in salads or other recipes. You can use canned chickpeas or substitute them with black beans. They are a great source of protein and fiber. So you can use as much as you want. I also happen to blanch and freeze broccoli so that they are always available for salads or pasta. That’s all. Hope you give this recipe a try!

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