Quinoa for Salad

Pretty in Pink Salad with Quinoa

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

1. 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.
2. While you wait for the quinoa to cook, combine the onion and lemon juice and let it marinate for a few minutes.
3. Combine all the ingredients, add salt and pepper according to your taste and stir gently.

Quinoa Tabbouleh with Halloumi

INGREDIENTS:

0.5 cup quinoa
1 cup water
1 bunch parsley leaves only weighing 25-30g
3 tomatoes
2 tbsp lemon juice
2 tbsp olive oil
salt and pepper.
1 pinch chilli flakes
250 g halloumi cheese

INSTRUCTIONS:

1. Prepare the quinoa: put it in a fine mesh strainer, rinse 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, two pinches of 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 thoroughly.
2. Wash and dry the parsley leaves, chop them very thinly.
3. Cut the tomatoes into 0.5-1 cm cubes.
4. In a bowl mix all the ingredients except for halloumi, season well.
5. Cut the halloumi into approx. 1.5 cm slices, fry them in a non-stick frying pan till golden (it will take approx. 5-7 minutes)
6. Divide the salad into two bowls and arrange the halloumi slices on top.

Quinoa and Chickpea Salad with Raisins

INGREDIENTS:

Salad:
0.5 cup quinoa
a drop olive oil
1 cup water
1 tin chickpeas (or 200 g cooked chickpeas)
100 g raisins
2 tsp coriander seeds
1 lemon (zest)
2 handfuls chopped coriander leaves
200 g feta cheese

Dressing:
3 tbsp olive oil
2 tbsp lemon juice
0.5 tsp ground cumin
salt and pepper.

INSTRUCTIONS:

1. Prepare the quinoa: put it in a fine mesh strainer, rinse it well (for at least 1 minute) under running water 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 the water evaporates. Add water, 0.25 tsp salt and bring to boil. Lower the heat and cook 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.
2. Put to a bowl cooked quinoa, chickpeas, raisins, coriander seeds and leaves, zest of lemon and stir.
3. Mix the dressing ingredients and pour over the salad, stir well, check the seasoning and if necessary adjust.
4. Serve with crumbled feta cheese on top.

NOTES:
This recipe is based on a recipe from a book "Fresh Flavors from Israel" by R. Oliver, O. Pely-Bronshtein, S. Lipa-Angel