I’ve turned to quinoa (it’s a seed, not a grain people! don’t panic!) in a desperate bid to get more protein into me.
Also it’s been a long time since I had this “super food” and I kinda missed it’s pleasant chewy texture and nutty taste.
Here it’s mixed with ginger, garlic, sesame oil and plenty of fresh cilantro to give it an Asian twist. I made up a huge bowl (seriously, huge, the size of my head) and ate it for lunch for about a week straight.
Asian Rainbow Quinoa Salad (serves 4-6)
- 1 cup rainbow quinoa (red, white and black)
- 2 cups filtered water
- 2 tsps sea salt
- 1 tbsp sesame oil
- 2 tsps finely chopped and peeled ginger root
- 2 cloves garlic, minced
- 3 green onions, finely chopped
- 1 tsp ghee or coconut oil
- the juice of half a lime
- 1/3 cup roughly chopped cilantro, packed
- 1/2 cup frozen green peas
- Put the quinoa into a small saucepan with a tsp of salt, add the water and bring to a boil. Simmer for 15 minutes until the water is absorbed and the quinoa ‘puffs’ out. For the last minute, stir in the frozen peas.
- Transfer the peas and quinoa to a bowl and let cool.
- Melt the ghee in the saucepan and add the garlic, ginger and onion. Gently fry for about a minute to let the onions cook.
- Stir the onion mixture into the quinoa. Stir in the sesame oil, followed by the lime juice, remaining salt and cilantro.
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