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    Wednesday, January 16, 2019

    Cranberry and Cilantro Quinoa Salad 

    Quinoa, Quinoa Quinoa...its only a few years ago that this word was not even in my vocabulary.
    BUT now its everywhere.
    The Trendy Grain...well...Quinoa isn't really a grain. It's the seed of a plant that's related to spinach, not to wheat. Quinoa first was cultivated in South America, where it grows in the Andes mountain range. Quinoa grows best in cool climates and at high altitudes, generally above 8,000 feet.

    So lesson over...it does make a good salad though, also the flakes are excellent to crumb fish for those not wanting to eat  wheat.

    Members of our family went grain free for a while and when hunting for recipes to feed them I came across this little beauty
    It is really tasty and makes a change from brown rice!!!
    So you need

        1 cup uncooked quinoa, rinsed

        2 cups water  
        Sea salt

        
1/4 cup red bell pepper, chopped

        
1/4 cup yellow bell pepper, chopped

        
1 small red onion, finely chopped


        Sea 
Salt and Freshly ground Black Pepper
        1/4 cup chopped fresh coriander
        
1 lime, juiced

        
1/4 cup toasted sliced almonds

        
1/2 cup minced carrots

        
1/2 cup dried cranberries


         Extra Virgin Olive Oil

    Add quinoa to pot and cover with the water
    Add salt
    Bring to the boil
    Cover and simmer over low heat till quinoa has absorbed all of the water
    15-20 minutes
    Scrape into a mixing bowl, and chill in the refrigerator until cold.


    Meanwhile place the red bell pepper, yellow bell pepper, 
    red onion, sliced almonds, carrots, and cranberries into a bowl
    Add coriander and lime juice
    Mix together 
    How about that for colour
    Add to the Quinoa
    Drizzle over about 3 tablespoons of Olive Oil
    Serve


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