Quinoa. I am mildly obsessed with it and have been for years. I love the nutty flavor, the texture and the fact that its classed as a seed and not a grain. It has an awesome nutritional profile and is a great source of protein. Versatility is another word that describes it best. You can eat it as a porridge with some warm coconut milk or use it in soups to thicken them up, but my favorite way to eat quinoa is in a salad, especially if you’re not having any protein with the salad ,it sustains you a bit more.
With a cup of cooked quinoa you can add whatever you like really and create a delicious and nutritious salad. For todays recipe I used butternut. To keep it dairy free I haven’t added any feta but a bit of crumbled feta over quinoa always rocks. I served it with roast capsicum hummus.
- 1 cup quinoa
- 2 handfuls of rocket leaves
- ½ butternut cut into cubes
- 1 red onion
- ½ avocado
- 1 red capsicum cut into 4 pieces
- 1 tin chickpeas drained
- 1 garlic clove
- 1 lemon
- olive oil
- salt and pepper
- Set the oven to 200C
- Line a baking tray with parchment paper and roast the red capsicum, butternut and red onion for 30-40 minutes.
- Cook the quinoa with 2 cups of water on the stove bring to the boil and simmering for 12 minutes then remove from heat and let it sit covered until you are ready to assemble the salad. This will make it light and fluffy and not overcooked.
- For the roast capsicum humus blend together the chickpeas, garlic and juice of the lemon adding olive oil slowly until the consistency is to your liking. Remove the skins of the roasted capsicum and blend again adding salt and pepper to taste.
- Assemble the salad adding avocado and any other ingredients you might like.
- Serve with the red capsicum humus on the side.