Tuesday, 26 February 2013

Quinoa Summer Salad with Sundried tomatoes, Kalamata Olives, Corn and Rocket.

This has been a favourite salad in the warm summer months. With all the fresh summer produce available, this summer salad is a real treat to make at the moment. How I wish summer would continue a little longer. Oh, by the way, did I mention that quinoa has the highest amount of protein of all the grains; so eat up!

2c                    Quinoa, uncooked
4c                    Boiling Water
2t                     Salt
1/3 cup            Olive Oil
1/3 cup            Lemon juice
1 Tbs              Tamari / soy sauce
2/3 cup            Sundried tomatoes, diced
2/3 cup            Kalamata olives, diced
1 x 400g tin    Corn Kernels
1 cup               Red Capsicum, diced
1 cup               Mint leaves, chopped finely
Bunch of Rocket leaves, chopped

  •  Add the water and salt to the quinoa in a saucepan and bring to the boil, reduce to a simmer, cover with a lid and let cook for 15 minutes. Take off the stove and let cool for a few minutes.
  • Add the olive oil, lemon juice and tamari to the quinoa and fold through gently.
  • Add the sundried tomatoes, olives, corn and capsicum and fold through gently.
  • Finally add the mint leaves and rocket! Mmmmmm…

Note: I often like to put other greens such as chard, spinach, kale, etc, through the salad with a little cayenne pepper. Substitute ingredients to your taste.

Posted by Melissa Awde

"Blessed is the man that walketh not in the counsel of the wicked, Nor standeth in the way of sinners, Nor sitteth in the seat of scoffers:"         Psalm 1:1

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