Quinoa Salad with Zucchini, Peas and Preserved Lemon
By Amy Crawford from The Holistic Ingredient
Let’s talk about Quinoa. One of the most protein rich plant foods available, quinoa is rich in minerals and fiber, making it a perfectly hearty option for cooler days. Quinoa is such a versatile ingredient (which is actually a seed, not a grain), and can be used in both hot and cold sweet and savoury dishes.
So, it seems quinoa is the perfect ingredient to transform a summer salad into a dish more suitable for the cooler days ahead. We love this dish, especially with the sweet and tangy citrus dressing to accompany, and hope you do too.
Measure out 1 cup of quinoa and 1.5 cups of water. Rinse the quinoa by placing it in a fine mesh strainer and running it under cool water from the tap, rubbing the quinoa with your fingers as you do so. Drain.
Now place the quinoa in a saucepan, add the measured water and bring to the boil over medium-high heat. Reduce heat and simmer, with lid on, for 12 minutes or until there is just a slight chew. Take the quinoa off the heat and let sit for a few minutes. Fluff with a fork.
Allow quinoa to cool and fold in all remaining salad ingredients.
To make the dressing, simply stir the olive oil, lemon juice, sweetener of choice and preserved lemon rind together. Drizzle the dressing generously over the quinoa salad. Garnish with a sprinkling of chopped preserved lemon.
So why do we rinse quinoa?
Well, rinsing removes quinoa’s natural coating, called saponin, which can make it taste soapy and bitter. Although store bought quinoa is often pre-rinsed, it doesn’t hurt to give the seeds an additional rinse at home.
Ingredients (Quinoa Salad)
For the salad:
- 1.5 cups water
- 1 cup quinoa, uncooked
- 1 cup zucchini, grated raw
- 1 cup peas, cooked
- 1/2 cup parsley, chopped
- 1/4 cup mint, chopped
- 1/4 cup almonds, toasted and chopped
For the dressing:
- 2 tablespoons extra virgin olive oil
- 2 tablespoons lemon juice
- 1 teaspoon raw honey or rice malt syrup
- Rind of 1/2 preserved lemon, rinsed and chopped (plus some for garnish)
Quinoa & Beetroot Frittata
- Preheat the oven to 200°C. Bake the beetroot and pumpkin for 20 minutes.
- Mix in spinach and quinoa.
- Transfer into casserole dish and sprinkle the goat’s feta on top.
- Pour over the beaten eggs, seasoned with salt and pepper and bake for 15 minutes at 180ºC
or until set.
- Serve with a green salad.
From Metagenics Australia credit to Jessica Donovan
Ingredients (Quinoa & Beetroot Frittata)
- ½ cup quinoa, cooked
- 3 large beetroots, peeled and cut into ½ inch cubes
- ½ butternut pumpkin, peeled and cut into 1 inch cubes
- 2 handfuls of spinach, chopped
- 12 eggs
- 150 g goat’s feta
- Sea salt and pepper to taste
Quinoa Salad with Shredded Vegetables
- Place the cauliflower florets and carrot into a food processor and process until finely
- Place into a large saucepan with the chopped kale, onion, garlic and olive oil and sauté
for a few minutes.
- Add quinoa, sunflower seeds, almonds, pepper and vegetable stock.
- Cover and raise the temperature until gently simmering. Continue simmering for approximately 15 minutes or until all the stock has been absorbed and quinoa is well cooked.
- Taste and add a pinch of sea salt if needed.
- This salad can be served warm or cold.
- Add a squeeze of fresh lemon juice to serve if desired.
Variations: Substitute some of the vegetables with alternative seasonal choices such as fennel
Ingredients (Quinoa Salad with Shredded Vegetable)
- 1 head of cauliflower, cut into florets
- 2 large carrots, scrubbed and sliced
- 2 cups of kale, ribs removed and finely chopped
- 1 small onion diced
- 1 clove of garlic, finely chopped
- 1 tablespoon of extra virgin olive oil
- 1 cup uncooked quinoa grains
- ½ cup of sliced almonds
- Sea salt and freshly ground black pepper to taste
- 3 cups of vegetable stock
- A squeeze of fresh lemon juice to serve (optional)
Quinoa and Cannellini Salad
Mix in the ingredients together in a bowl:
Simply rinse one cup quinoa (red or white or a combination) in a fine mesh strainer, then bring to a simmer in a pot with two cups of water, cover and cook on low heat for 10 to 15 minutes until liquid is absorbed. Presto!
Credit to Anna Zerafa
Ingredients (Quinoa and Cannellini Salad)
- ½ to 1 cup cooked quinoa
- A handful of mixed salad greens
- Finely sliced purple onion
- 1 chopped tomato
- Finely shredded purple cabbage
- Cucumber julienne
- Cooked organic cannellini beans• Wedges of avocado
- For Mediterranean flavour: Add olives, parsley, basil, coat’s cheese, olive oil and lemon juice.
- For Asian Twist: Add peppermint and coriander leaves, watercress, sesame and olive oil, lime juice and chilli flakes.