This simple salad was purely inspired by what I had in my fridge and cupboard. The combination of few ingredients available at the time worked quite well together. It was my first ever(!) time eating quinoa, and there are so many recipes out there using this grain, everyone seems to be cooking with it! I finally thought that it was a high time for me too. Another factor contributing to making this dish, was that I could pack it into my lunch box and take it with me to work tomorrow. So handy :) Well, without any further delay, the recipe for my warm quinoa salad below. Hope you'll try it and... enjoy it! I know I did.
- 2 shallots, diced
- 1 stick celery, diced
- 1 clove of garlic, diced
- 1/2 red pepper, diced
- 2 tablespoons black olives, roughly chopped
- 5 sun dried tomatoes, roughly chopped
- 1 fresh tomato, roughly chopped
- 1 cup frozen vegetable mix (peas, baby carrots, french beans, sweetcorn)
- 1 cup of dry, uncooked quinoa
- 2 cups of vegetable stock
- 1/2 teaspoon dry thyme
- 1/2 teaspoon herbs de Provence
- salt, black pepper
Method:
- In a big pot (I used my beloved cast iron) heat the oil and add onions, celery and garlic.
How to make it...
Ingredients:
- 2 tablespoons olive oil- 2 shallots, diced
- 1 stick celery, diced
- 1 clove of garlic, diced
- 1/2 red pepper, diced
- 2 tablespoons black olives, roughly chopped
- 5 sun dried tomatoes, roughly chopped
- 1 fresh tomato, roughly chopped
- 1 cup frozen vegetable mix (peas, baby carrots, french beans, sweetcorn)
- 1 cup of dry, uncooked quinoa
- 2 cups of vegetable stock
- 1/2 teaspoon dry thyme
- 1/2 teaspoon herbs de Provence
- salt, black pepper
Method:
- In a big pot (I used my beloved cast iron) heat the oil and add onions, celery and garlic.
- Fry until just softened.
- Add red pepper, vegetable mix, black olives, sun dried tomatoes, fresh tomato and fry all till the frozen vegetables are heated and everything else is becoming soft.
- Add the quinoa and stock. Stir well.
- Add the quinoa and stock. Stir well.
- Bring to the boil, reduce the heat and simmer for about 20 minutes - or until the quinoa is coming apart and the liquid is almost completely "gone" (soaked in and evaporated).
- Stir once again, season to taste with salt and pepper and serve hot or cold.
Smacznego!
- Stir once again, season to taste with salt and pepper and serve hot or cold.
Smacznego!
You may also like:
Have you made any of my recipes? Tag @anulaskitchen on Instagram and hashtag it #anulaskitchen
yummm, that looks delicious!
ReplyDeleteWould love to have it for lunch,
I'm starving and all I've got is cookies :)
Hi Inbal,
Deleteare you on a cookie diet...? ;) Try this recipe if you can, I'm sure it would work great with Israeli couscous too (which by the way, I can't find here in Ireland!!!).
All the best! Pozdrawiam, Anula.
Not intentionally, but because I'm on vacation at the moment
DeleteI really bake a lot! :)
With Israeli couscous it will definitely be perfect!
It is very tasty -spiced quinia with vegetables! My daughter hates the taste of quinoa, so I make this dish is extremely rare, although quinoa dishes are very tasty and quinoa can be a great substitute for rice everywhere (for example, stuffed grape leaves or rizotto).
ReplyDeleteTry to do the same with amaranth.
Hi Elena, thank you for your comment. It was my first time eating quinoa and I liked it a lot! I have never tried amaranth, but it's on my list now! :) Thank you.
DeletePozdrawiam, Anula.