I threw this salad together for a casual lunch at home for visiting family. It was a big hit and there was plenty of left-overs for a packed lunch the next day. I made a lunch box of Quinoa Salad, baby spinach leaves and beetroot dip. You can see my recipe for beetroot dip at veggiesandme.com/beetroot-dip/.
Quinoa is a member of the Super Grain family. We are familiar with Super Foods these days but have you heard of Super Grains? These whole grains are often a better source of key nutrients such as phytochemicals and antioxidants than fruit and vegetables. They are a good source of B vitamins, Vitamin-E, magnesium, iron and fibre. Eating Super Grains regularly as part of a balanced diet has shown a reduction in the risk of heart disease by decreasing cholesterol levels, blood pressure, and blood coagulation. Eating Super Grains has also been found to reduce the risks of many types of cancer. It is also widely believed that people who consume more “whole” products consistently weigh less than those who consumed less.
1 cup mixed red and white quinoa
2 cups water
2 cooked cobs of corn.
1 medium cucumber
1 medium red onion
1 medium lemon
1 tablespoon agave syrup
2 tablespoons extra virgin olive oil
small bunch fresh basil
salt and pepper to season
Wash the quinoa thoroughly and add to a medium saucepan. Poor in 2 cups of water, place the lid on and bring to the boil.
Once boiling reduce the heat to a low simmer for 15-20minutes or until the gains are soft and the water is fully absorbed.
Set the cooked quinoa aside to cool completely.
Cut the corn kernels from the cobs and chop the cucumber and onion finely.
Assemble the dressing but combining the juice of the lemon, agave syrup, olive oil and finely chopped basil.
Season the dressing with salt and pepper.
Toss the cooled quinoa, with the chopped vegetables and dressing and serve.