Quinoa Salad

A spin on the standard Quinoa.

Quinoa was first domesticated by Andean peoples around 3,000 to 4,000 years ago.It has been an important staple in the Andean cultures, where the plant is indigenous, but relatively obscure to the rest of the world.The Incas, who held the crop to be sacred,referred to it as chisoya mama or "mother of all grains", and it was the Inca emperor who would traditionally sow the first seeds of the season using "golden implements".Native Mapuches in south-central Chile cultivated quinoa, but there is uncertainty as to whether this variety originated in Central Chile or in the Central Andes of Peru and Bolivia.

Ingredients

Serves 1 person

  • Quinoa 100 gr
  • Cucumber 30 gr
  • Tomato 40 gr
  • Radish 15 gr
  • Halloumi cheese 60 gr
  • Rocket leaves 20 gr
  • Beetroot 30 gr
  • Lemon juice 40gr
  • olive oil 15 gr

Preparation

  • Preheat a water bath to 85°C, Add the quinoa and olive oil to a medium saucepan and bring to a simmer. Continue to cook for 15 minutes, or until the quinoa is cooked through but retains a bit of bite. Remove from the heat and leave to cool.
  • Cut the vegetables to small cube size.
  • Put all the ingredients in a bowl.
  • Add lemon juice and olive oil and mix.
  • Serve!

Commands

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