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Quinoa with Steamed broccoli
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Steamed Broccoli Roasted Quinoa Salad Recipe

After learning about the history and health benefits of quinoa you will think again about quinoa. This recipe will help too.
Course Salad
Cuisine Mediterranean
Prep Time 20 minutes
Cook Time 20 minutes
Chilling and resting time 30 minutes
Total Time 1 hour 10 minutes
Servings 8 servings
Calories 158kcal

Ingredients

  • 1 cup quinoa
  • 2 cup warm water
  • 1 pinch salt

Steamed vegetables

  • 150 grams broccoli
  • 100 grams peas
  • 50 grams peppers chopped
  • 50 grams corn
  • 1 carrot grated

Fresh additions

  • 1 tomato chopped
  • 1 cucumber small or ½
  • 1 tablespoon currants

Seeds

  • 1 tablespoon pumpkin seeds
  • 1 tablespoon flaxseed

Dressing and seasoning

  • 2 tablespoons vinegar
  • 1 tablespoon lemon juice
  • 4 tablespoons olive oil
  • 1 teaspoon salt
  • ½ teaspoon red pepper flakes

Instructions

  • Measure the quinoa and then rinse to get rid of the soapy coating. This eliminates the bitter taste and unwanted soapy bubbles.
  • Then roast on the stove or in the oven. Roast both methods until quinoa is lightly browned and smells nutty. If roasting on stovetop, dry roast continuously mixing with no added oil until the quinoa is dry and lightly browning. If roasting in the oven, preheat oven to 200°Celsius (390°F). Spread quinoa on an oven tray. Bake 15 minutes, stirring halfway.
  • Then in a large enough pot add the quinoa, measured warm water and a pinch of salt.
  • When the water comes to a boil reduce the heat and let simmer as per package instructions.
  • By the end of the time the water will be completely soaked up by the quinoa.
  • Keep covered until cooled. Mix to aerate and become fluffy.
  • Meanwhile steam the broccoli, peas and peppers.
  • Chop the tomato and grate the carrot.
  • Put all the ingredients in a large bowl, including the dressing ingredients and toss vigorously until all the ingredients are well blended. Do not forget to taste halfway to adjust spices.
  • Enjoy.

Notes

You can substitute currants with apricot or prunes or with a teaspoon of sugar. 
For dressing, I used the basic vinegar, lemon, olive oil, salt, red pepper flakes. Other inclusions could be garlic, ginger, mayonnaise.
You can save it in the fridge for 2-3 days. 
Tastes better when chilled. 
Can be served as a side or as a main dish.