A Quinoa 'Salad'

I wasn’t really sure this could be classed as a salad (despite the fact that it is supposed to be part of my ‘Salad Series’) I think maybe I would have called it more as a ‘bowl’, however a quick trip to google informed me that the definition of a salad is: a cold dish of various mixtures of raw or cooked vegetables, so salad it is!

One of my friends is the main inspiration for this dish. She cooked quinoa in coconut water for me once and it really was quite revolutionary! Not only is coconut water incredible for you (think…) but it also turns a quite bland seed (yes quinoa is a seed!) into something super sweet and delicious. And quinoa? Well that is a power house all on its own: it contains all ‘essential’ amino acids, it is a complete protein and is full of calcium, vitamins and fibre.

And on top of all that it is super simple to throw together and is versatile too; it could be a side, paired with some greens and leaves, a base for a risotto… whatever! I hope you enjoy it!

Ingredients: {serves 2-3}

½ cup quinoa

2 cups coconut water

1 cup peas

1 cup sweet corn kernels

1 bell pepper (capsicum)

2 large handfuls of spinach

Method:

Place the coconut water and quinoa in a medium-sized pan on the stove with the lid on. Bring the liquid to a boil and then reduce the heat to a simmer. Allow to cook for around 20 minutes until all the liquid has been absorbed and the quinoa becomes soft.

Meanwhile chop the pepper into small chunks.

Around 5 minutes from the end of cooking time, when almost all the liquid has been absorbed, add the peas, sweet corn and pepper to the mix.

Once cooked remove the quinoa mix from the heat and gently stir in the spinach allowing it to wilt.

Portion out or empty into an air tight container to save (make sure the salad has fully cooled if you are planning on popping it in the fridge).