Cook with us: Donna's quinoa super salad recipe
Words from Donna Osborne at B by Halcyon
This is my all-time favourite recipe that can be served hot or cold. It goes amazingly with grilled salmon, but whenever I make it, I then have to share the recipe. The recipe was introduced to me at a cooking class on the Gold Coast.
Ingredients include, a 150g uncooked white quinoa a 150g uncooked black or red quinoa a 600ml water a 400g tin cooked kidney beans, drained and washed a 1 cup cherry tomatoes – cut in half a 1 big red onion - finely diced a 1 green capsicum - diced a 1 red capsicum - diced a 100g pitted kalamata olives - chopped small a 1 cup fresh coriander – finely chopped a 2 limes – juice squeezed a 4 T olive oil a 1 t pepper a Optional - 1 small long red chilli – chopped.
1. In a saucepan bring the water to the boil, add quinoa, reduce heat and simmer for around 10-15 minutes, checking the water levels every couple of minutes before it evaporates and then turn heat off.
Keep a lid on top and leave for 10 minutes to finish cooking the grain.
2. Throw everything together and serve with salads, lean cuts of meat, chicken or fish.