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Gluten-Free, Warm Quinoa Salad (Vegan friendly options)

This salad is SO nice to pair with any meal. Breakfast, lunch or dinner. Add some protein, tofu, halloumi, eggs, or whatever you like. It can even be used as a 'side' to fill you up a bit more with a salad or veg meal.

It also had some great nutritional benefits because quinoa is high in fibre, protein, magnesium, iron and even zinc. While being low in calories and saturated fats. PLUS, it's a naturally GF (gluten-free) grain. A win-win!


You can also do the same recipe with couscous if you want to change it up a bit. I prefer quinoa as a 'warm dish' and couscous as a 'salad dish'. But both are great either way!

You can get creative with any extra veggies or spices you like. Such as capsicum, corn, zucchini or similar.

SUBSTITUTIONS FOR BELOW INGREDIENTS:

  • 1 BROWN ONION, INSTEAD OF ESCHALLOTS

  • REPLACE WATER WITH STOCK LIQUID

  • OLIVE OIL, INSTEAD OF GHEE (CLARIFIED BUTTER)

  • COUSCOUS, INSTEAD OF QUINOA (couscous to water ratio it 1:1, rather than 1:2)

INGREDIENTS:

  • 2 CUPS, QUINOA

  • 4 CUPS, WATER

  • 2 TEASPOONS, VEGETABLE STOCK POWDER

  • 2-4 STICKS, FINELY CHOPPED CELERY (I LOVE A LOT OF CELERY)

  • 2-3 CARROTS, GRATED

  • 1 TABLESPOON, GHEE (PLUS 1 EXTRA TABLESPOON FOR THE QUINOA)

  • 2 ESCHALLOTS, FINELY CHOPPED (THESE SMALL ONIONS ARE SWEET)

  • 1 TABLESPOON, WHOLE CUMIN SEEDS (OR GROUND IF YOU PREFER)

  • 1/2 TABLESPOON, GROUND CORIANDER SEEDS

  • SALT & PEPPER, SEASON TO TASTE


METHOD:

  1. Bring water to boil then add quinoa, ghee and stock powder. Ghee prevents it from sticking to pan.

  2. Reduce to a simmer and cook for 15 minutes or less (until water is absorbed and the tails of the grain are clearly visible).

  3. While quinoa is cooking. In a fry pan, heat up the ghee, then add eschalots, celery & carrots, all at the same time. Sautee for 5-10 minutes until the vegetables are softened.

  4. In the last minute of cooking the vegetables, add the coriander powder & cumin seeds. Enough to heat through and infuse.

  5. Once vegetables are cooked, add them to the (cooked) quinoa that's still in the saucepan and stir through to combine.

  6. Serve immediately for a delicious warming meal. Or set aside to cool.

NOTE:

ALLOW TO COOL BEFORE STORING IN THE FRIDGE.

EAT WITHIN 7 DAYS.


ENJOY MY FRIENDS!


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