Quinoa salad recipe

Hola amigos!

It's been a while, sorry about that.

I've just finished a really scrummy quinoa salad and basically licked the bowl clean. If you want a simple, refreshing and light lunch or dinner, then this dish hits the nail on the head.

Ingredients

1tsp of vegetable stock

A pinch of mixed herbs

A pinch of Sea salt

1/4 cup of Quinoa

1/2 cup of water

A handful of brussels sprouts

4 Baby corn

A handful of cherry tomatos

A few Cashew nuts. 

If you've never used quinoa before, it's a a tiny wheat free alternative which is absolutely packed with nutritional benefits. One thing you need to know about quinoa is that this stuff seriously expands. So be aware of how much you cook as it will pretty much triple in size. 

The first thing you want to do in order to make this dish is to make some broth on the hob. I used about half a cup of water (however much quinoa you use, you want to double it in water). I then added about 1tsp of vegetable stock to give it a bit more flavour, alongside a sprinkling of mixed herbs and a pinch of sea salt. Once this was all mixed, I added the quinoa. I kept this on a medium heat and stirred often. This should only take about 10 minutes to fully cook.

Peel your sprouts and throw them in a pan alongside the mini corn, let them cook until soft. 

Once the quinoa has absorbed all of the water and it has a light/fluffy consistency, take it out and put it in a bowl. Then drain the sprouts and corn and chop them up into small pieces. You then want to chop some cherry tomatoes and throw it all in the bowl with the quinoa. 

Mix it all together, drizzle in a  bit of lemon juice and some cashew nuts and gobble it up to your hearts content. 

Enjoy. x