This is my go-to salad any time I’m asked to bring a salad to an event. Yesterday was Boxing Day. Boxing Day for our family means doing the whole Christmas Day thing all over again. We spend Christmas Day with my parents and Boxing Day with Jud’s family. Jud’s family is huge! Therefore Boxing Day is huge. Just when you want a quiet, wind-down day after the Christmas Day madness, you have to pack up and do it all over again.
It’s always fun though. Full of catching up with family members we don’t see that often, too much food, more presents for the kids, a swim in the ocean, and more food. We almost always bring a hot chook but this year we brought a salad. I always make my quinoa salad when I’m asked to bring a salad for a few reasons. One – I love it! Two – it more often than not introduces people to quinoa. Three – those same people end up loving quinoa. Four – it’s super healthy and just the right thing after all that heavy Christmas food. Quinoa is an ancient grain, has a super yummy nutty flavour, is gluten free and full of protein and is often termed as a super food.
I have many variations of this salad – here is the one I made yesterday:
- 1 cup quinoa (I used tri-coloured)
- 2 cups cold water
- 1 lime or half a lemon
- splash of olive oil
- 1 punnet of mini roma tomatoes
- half red onion
- half a small red capsicum
- small lebanese cucumber (de-seeded)
- bunch of coriander
- handful of rocket leaves
- half a block of fetta cheese
- small tub of greek yoghurt
- Rinse the quinoa. Then cook following the directions on the packet or use the absorption method – the same you would do for rice. Add one cup of rinsed quinoa to a saucepan and add two cups of cold water then put on hotplate and bring to the boil. Once boiled, reduce to a simmer and put the lid on and leave for the next half hour or so. Stir occasionally. All the water should absorb and you will be left with light, fluffy quinoa. You know it is fully cooked when the little tails pop out of the grain and there is no water left.
- Let the quinoa cool completely and add a squeeze of lemon or lime juice and a splash of olive oil. Stir through with a fork.
- Now you can add whatever salad and herb ingredients you have on hand. I added one punnet of mini roma tomatoes sliced in half sideways, half a red onion chopped finely, half a red capsicum chopped finely, half a lebanese cucumber de-seeded and sliced into strips, a handful of chopped coriander and a small bunch of baby rocket leaves chopped finely. Then half a block of fetta cheese crumbled and a small tub of greek yoghurt.
- Mix it all through and garnish with some coriander leaves.
- This is a super light, delicious salad that goes with anything or just enjoy it on its own.