By far this is the best quinoa recipe I’ve tried yet. It was very simple and quick to prepare after a long week of studying and exams. At this point, I don’t think my brain could have managed to comprehend a more complicated recipe than this. But, I want to talk about quinoa for a bit. As many have probably noticed it has become a popular trend lately, and rightfully so. Quinoa has been dubbed one of the newest superfoods for its high protein content, gluten free and weight management properties, being a complete protein and many other benefits. It is very easy to prepare and can be used in a large variety of dishes as a substitute for rice or pasta.
While cooking quinoa I recommend cooking it in a broth, such as vegetable or chicken, for maximum flavour. I find this makes all the difference compared to cooking it just in water. And always remember to wash the quinoa throughly in a fine mess strainer before cooking! This recipe would also be great for making in large batches and using for quick and healthy lunches!
1 Pint grape tomatoes, sliced in half
1/2 red onion, diced
a few handfuls spinach, washed and dried
1 can of chick peas, drained and rinsed
200g quinoa, washed
1 1/2 cup vegetable stock
a few chives, diced
1 clove of garlic, crushed
1 tbsp cumin
1 tbsp on all spice
salt and pepper to taste
Roast tomatoes on a foil lined baking sheet at 400 degrees for approximately 10-15 minutes, or until they begin to brown. Cook quinoa in a small pot with a tight fitting lid by combining the quinoa and vegetable stock and bring to a boil, then a simmer. Place chick peas in a large mixing bowl with onion, chives and spices and coat with olive oil and juice of a half of a lemon. Once quinoa is cooked and the tomatoes are roasted add them to the chickpea mixture. Add more olive oil as needed to dress the salad and adjust seasoning. Lastly, cube the avocado and lightly toss it into the salad.