Quinoa Salad {with fresh herbs, lemon juice + local extra virgin olive oil}
I think most people are familiar with Quinoa these days, it has been quite the popular food in magazines and cooking shows for some time. Just in case you haven't come across Quinoa (pronounced keen-waa), it is the seed from a plant related to the spinach and beetroot. It is extremely nutritious including calcium, magnesium, iron, complete protein, and is gluten-free. Quinoa originates in South America where it is grown predominantly in the Alta-Plano (high altitude plains) of Bolivia. It is used a lot in Peruvian fare so matches the ceviche perfectly. However my sister tells me traditionally ceviche is served with sweet potato (kumara).
Ingredients
- 1 cup quinoa
- 1 1/2 cup water big handful of fresh herbs - I used flat leaf parsley coriander and mint
- 1 diced tomato
- 2 - 3 thinly sliced spring onions
- lemon juice to taste
- extra virgin olive oil
- salt and freshly cracked pepper
Instructions
- First wash the quinoa in a sieve to remove the bitter sanonin - a plant chemical that coats the seed. Now cook quinoa as you would white rice. That is, put the washed quinoa into a saucepan and cover with 1 1/2 cups cold water. Cover with a tight fitting lid and bring to the boil. Once boiling turn down the heat and leave to simmer for about 12 - 15 minutes until the water is absorbed and tunnels appear in the quinoa. Remove from the heat and leave to steam, covered, for 10 minutes. Fluff and tip into a bowl.
- Meanwhile prepare the remaining ingredients. Chop the herbs roughly, dice the tomato and slice the spring onions. Mix this through the warm quinoa, squeeze over lemon juice (start with half a lemon) and drizzle generously with olive oil. Don't hold back on the lemon and olive oil you want the salad to be well dressed - lemony, herby and not at all dry. Check seasoning and serve immediately or cover and chill to take on a picnic or to a barbeque.