Tag Archives: Gluten Free

Mint and Lime Quinoa Salad

26 Apr

I’ve been making this salad lately its quick, tasty, contains a superfood and is a fab accompaniment to BBQ meats especially lamb.

If you follow me on twitter you’ll be aware that I made a holy show of myself recently attempting to cook quinoa. I added 1 cup grain, 2 cups water and brought to the boil for 7 min but the grain wasn’t performing as usual, that is to puff up and become somewhat translucent .. so I continued to boil it … and boil it and boil it! I was SWEATING as my guests were arriving in no time. It was only after a number of very panicked tweets asking had anyone else EVER had UNCOOKABLE quinoa did the dreadful truth dawn on me…. Wait for it …. I had picked up the wrong bag and was boiling .. SESAME SEEDS. I did not know whether to laugh or cry … I seriously considered deleting my twitter account such was public shame! But there were more pressing matters … my guests were still going to arrive so I had to burst off to the supermarket to acquire some actual quinoa (of course there was only frightfully expensive organic sort in kilo bags for sale…of course!!!!) ..everything worked out fine, the salad was gorgeous and I had a great story to tell over dinner. I did however look like I’d been dragged through a ditch backwards as I’d spent my allotted “getting ready time” rally driving back from the supermarket!

The lessons learned are as follows: 1. No matter how much you cooked sesame seeds they will not become quinoa 2. If buying your grains/seeds in bulk and inclined to be an eejet, label the bags!

Mint and Lime Quinoa Salad

Ingredients:
1 cup uncooked quinoa
2 tablespoons extra virgin olive oil
Juice from 2 limes
A handful of fresh mint leaves chopped
A handful of fresh corinader or italian parsley chopped
Sea salt and fresh ground pepper, to taste
A handful of cherry or grape tomatoes, quartered
2 tablespoons diced red onion- or use 2 chopped spring onions
1 garlic clove, minced
Instructions:
Boil the quinoa in 2 cups fresh water with a pinch of salt for seven minutes
Drain, retaining as much water as possible, topping up with boiling water from the kettle. (There needs to be sufficient water to steam and not dry out, but not so much that the sieve is sitting in the water)
Steam the quinoa for a further 7 min in the sieve over the boiling water, cover with a double layer of kitchen paper and place saucepan lid on top. This will result in lovely fluffy and light quinoa.
Scoop the cooked quinoa into a bowl and add the remaining ingredients. Toss lightly with a fork until combined.
Taste test and adjust seasonings.
Cover and chill.
This salad can be eaten warm (as it was in the story above) but is also really good cold and lasts a few days in the fridge
Adapted from this recipe 
Enjoy
SJ x