So here is the thing about Quinoa. It’s everywhere, it’s a superfood, it’s low calorie and it’s in every hipster’s diet. It seems like this is the answer for what world has been looking for for a long time. I have seen it and tried it several times in my M&S salad box and yes it tastes good if you put it together with the right ingredients. On its own it really doesn’t taste of anything.
This is my second attempt to cook it and I have learned 2 things. If the packaging tells you to simmer it for 15 minutes do it for 12 maximum! When I cooked it for the first time I followed the cooking instructions vigorously as I always get a bit nervous when I make something for the first time. It turned out all sticky and overlooked, defiantly not like what you get in M&S salad boxes.
My choice of ingredients for the salad is simple but very well balanced. It has sweetcorn (cooked and cut of the cob), raw broccoli florets and grated carrot. I know people are a bit hesitant when they hear raw broccoli but trust me it works great. You only use the top dark green florets and nobody has died yet 😉
There is no salad without the right dressing. Following my mums advise that less is more choice was a simple vinaigrette as I think its best with raw salads, it really brings up the flavour of your veggies.
For the salad:
1 cup of quinoa (cooked as per packaging direction – 3 minutes)
Top florets of half of broccoli
1 sweetcorn (cooked in the cob and kernels cut)
1 medium size carrot (grated)
For the vinaigrette:
3 table spoons of extra virgin olive oil
2 tablespoons of vinegar (not balsamic)
Pinch of sugar
1. After quinoa is cooked cool it down and fluff up with a fork. Add broccoli sweetcorn,grated carrots and mix together well.
2. Mix together all the vinaigrette ingredients and set aside for 10 minutes to rehydrate the dried oregano.
3. Pour the dressing over salad and mix all together.