Easy Quinoa Salad Recipe With Nourishing And Enticing Flavors
These days requisite a savor of perfect health and trending on top of that is feasting of Quinoa Nutrition. Everywhere we turn we can find Quinoa and range of dishes prepared from it like Quinoa fried Rice, Quinoa Salad and now for the aids of exercise room people Quinoa protein shake are also offered. Quinoa benefits make it accessible on many vigorous and cultured restaurants. Originated in South America thousands of years ago, termed ‘mother of grain’ by Inca and professed the year 2013 as “International Year of Quinoa” by UN, yes it does have a magic, an enchantment of health.
Quinoa is one of the world fittest meals. And that brings us to the question, what is Quinoa good for? It is gluten-free, high in protein and one and only a few plants food that entails all of the essential amino acids. Quinoa is also high in fiber, magnesium, B-vitamins, iron, potassium, calcium, phosphorus, vitamin-E, and several beneficial antioxidants, Quinoa plant also comprises of one of the most significant plant antioxidants titled flavonoids, which shows great health advantages. These vital molecules were shown to have anti-inflammatory, antiviral, anti-cancer and antidepressant effects in an animal study.
Here is the recipe for how to cook Quinoa in an entirely healthy and appetizing manner. For this best Quinoa recipe, I had to choose my favorite Quinoa brand Organic Wellness ‘Zeal Quinoa, this is certified organic Quinoa which is a complete protein having all nine amino acids, essential for building bones, muscles, cartilage, skin, and blood also double the fiber content than most other grains. This Quinoa salad recipe is also very affluent to toss together, particularly if you have leftover Quinoa. This salad packs splendid for lunch, picnics, road trips, and traveling.
Bring this allergy-friendly salad sideways to your next potluck—its vegan/dairy free, gluten free, and nut free, for all to relish.
1cup uncooked Quinoa completely washed
2 cups water
1 ½ cups cooked chickpeas
1 medium cucumber finely chopped
1 medium red bell pepper chopped
¾ cups red onion finely chopped
1 cup finely chopped flat- leaf parsley
Freshly minced black pepper
¼ cup olive oil
¼ cup lemon juice (approx. 2-3 lemon)
1 tbsp. red wine vinegar
2 clove garlic, finely pressed or milled
½ Tsp. fine sea salt
HOW TO COOK QUINOA:
To cook the Quinoa: Mingle the rinsed Quinoa and the water in a medium saucepan. Bring the blend to a boil over medium-high heat, and then drop the heat to preserve a gentle simmer. Cook until the Quinoa has absorbed all of the water, about 15 minutes, dipping heat as time goes on to uphold a gentle boil. Remove from gas and cover up for nice and fluffy Quinoa.
In a large serving bowl, merge the chickpeas, cucumber, bell pepper, onion, and parsley. Set aside.
In a tiny bowl, syndicate the olive oil, lemon juice, vinegar, garlic, and salt. Whip until blended, then set aside.
Once the Quinoa is primarily cool, add it to the serving bowl, and dribble the dressing on top. Toss until the mixture is fully combined. Spice with black pepper for taste, and add an extra pinch of salt if necessary.
For finest tang, let the salad rest for 5 to 10 minutes before aiding.
This salad keeps well in the refrigerator, enclosed, for about 4 days. Serve chilled or at room temperature.
If you materialize to have 3 cups of leftover cooked Quinoa, you can use it as an alternative to cooking more.
Top it up with cheese or extra sprinkle of olive oil or lemon juice.