Pretty in Pink Salad with Quinoa [vegan]

 

 

Quinoa – Essential Ingredient for Pretty in Pink Salad

 

When my daughter decided to become a vegetarian, I worried about how she would get complete proteins without eating meat products.

So I was happy when I learnt that certain combinations of plant ingredients would provide the complete proteins.

These complementing foods are, for example

  • beans & rice,
  • hummus & pita bread,
  • tofu & rice,
  • beans & tortilla,
  • & bulgur or
  • pea & bread.

What’s important these pairs of ingredients don’t even have to be eaten together at the same meal but within the same day.

However,  I was even happier to learn there are some types of plant food that by themselves supply us with all essential amino acids. Quinoa is one of them.

That’s why I serve quinoa quite often now, and we all do enjoy it a lot. However, due to its natural bitterness, it has to be prepared in a certain way before cooking to eliminate this slightly nasty taste.

 

Pretty in Pink Salad – not Only Pretty but Also Very Healthy

To make sure quinoa tastes delicious, you have to put it to a fine-mesh strainer and rinse under running cold before you cook it.  At the same time, you should rub the seeds with each other with your fingers (for at least 1 minute) and then drain well.

Next, heat a drizzle of olive oil in a pot over medium heat and fry the drained quinoa for about 1 minute till the rest of the evaporates. Then add , some salt and bring to boil. Lower the heat and cook covered for approx. 15 minutes.

After that time, take the pot out from the heat and let it rest covered for 5 minutes more. Fluff the quinoa with a fork. The quinoa should be dry. If there is still some left, transfer it to a strainer and let it drain completely.

Quinoa prepared this way will be delicious. You can use it instead of rice in these dishes or make this yummy and beautiful Pretty in Pink Salad.

 

Pretty in Pink Salad with Quinoa (vegan)

Agnieszka Weiner
A vegan beetroot salad with complete proteins coming from the quinoa.
Prep Time 20 mins
Cook Time 15 mins
Total Time 35 mins
Servings 4 people

Ingredients
  

  • 1 cup quinoa
  • 2 cups water
  • 0.25 tsp salt
  • dash olive oil
  • 0.5 cup raisins
  • 0.5 cup walnuts broken into pieces
  • 1.5 cup pomegranate seeds (from approximately 1 big or 2 small pomegranates)
  • 0.5 red onions finely chopped
  • 1 lemon juice only
  • 300 g beetroots chopped into 1.5-2 cm cubes
  • 3 handfuls parsley chopped
  • salt and pepper.

Instructions
 

  • Prepare the quinoa: put it to a fine mesh strainer, rinse it under running cold water rubbing the seeds with each other with your fingers (for at least 1 minute) and drain well. Heat a drizzle of olive oil in a pot over a medium heat and fry the drained quinoa for about 1 minute till the rest of water evaporates. Add water, 0.25 tsp salt and bring to boil. Lower the heat and cook covered for approx. 15 minutes. Take it out from the heat and let it rest covered for 5 minutes more. Fluff the quinoa with a fork. The quinoa has to be dry, in case there is still some water left, transfer it to a strainer and let it drain completely.
  • While you wait for the quinoa to cook, combine the onion and lemon juice and let it marinate for a few minutes.
  • Combine all the ingredients, add salt and pepper according to your taste and stir gently.
Tried this recipe?Let us know how it was!
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