Super boring. That often comes to most people’s minds when they think of salad and healthy food. Well I have a bone to pick with that. Healthy food is not super boring and super bland. I strongly stand against that notion. Fresh ingredients produce the most wonderful flavors. The less processed it is the better, not only in taste but also in nutrition. And for that, I always make sure my salad is more than just lettuce, tomatoes and dressing from a bottle. My salad is a super salad.
For those still unfamiliar to quinoa (pronounced keen-wah), it is a seed which is often mistaken for a grain. Native to South America, the quinoa plant is grown mainly for its seeds and even though it lacks any natural flavor, the nutritional value is mind blowing which comes to no surprise that quinoa has been classified a superfood. So leaving it out of my diet is just super silly. It cooks like rice and has a texture similar to couscous. I have put together this simple super salad with a powerful tasty gutsy dressing. There are other varieties of vegetables that can be included, I will leave that to you. Here I have used white quinoa, but you can always use red, black or tri-colored ones.
Cholesterol free and gluten free, it’s no wonder why they call it a superfood. Just super.
Here’s what you’ll need:
1 cup Quinoa
2 cups of Water
1/2 cup Red Capsicum, Diced
1 Avocado, Diced
1 Pink Grapefruit, Segmented and diced
6 Red Radish, Thinly sliced
Handful Coriander leaves, Chopped
Couple Handfuls of Arugula or Baby Spinach
2.5Tbs White Miso Paste
4Tbs Low sodium Chicken Stock/ Vegetable Stock
1inch Ginger, Grated
1 Small Garlic Clove, Grated/ Minced
2Tsp Sesame Oil
2Tsp Wholegrain Mustard
1 Spring Onion, Finely Chopped
In a small saucepan, bring quinoa and water to a gentle simmer over low heat.
Once the water has reduced and absorbed, turn down the heat to very low and cover the saucepan for 3-5 minutes.
Turn the heat off once quinoa is cooked through, all the water is absorbed and mixture is dry.
Fluff it out and allow to cool.
Alternatively you can cook your quinoa in a rice cooker.
To make the dressing, add all the ingredients into a bowl and whisk till smooth and well incorporated.
Dilute it more with stock to suit the consistency you prefer.
Then place all the salad ingredients in a big bowl with a few spoonfuls of dressing.
Mix through and serve.
Place any remaining dressing in a jar and refrigerate for up to 2 weeks.
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