Oh, goodbye February, hello March although it is the coldest March I can remember . It is freeeeeeeezing, it is snowing and I cannot see any sign of spring yet but hey, this organic red quinoa salad is to die for and it is such a reminder that winters don’t need to get colourless and boringfood wise. Now…. Are you as keen on an organic red quinoa salad as I am? Great stuff! You are definitely on the right page!!
What is going on …
Lately, I’ve been so madly into quinoa, I cannot explain I could have quinoa every day three times a day, I am having it once or twice a day almost 3 days a week and still strongly, madly and deeply into it. It is such a versatile ingredient that can be mixed with absolutely anything and the result would be exceptionally beautiful, seriously.
I’ve been eating quinoa for the past 8-9 years but never been so in love and into it like I am now, I assume this could only be because I was eating the wrong colour quinoa!! ?.
I was always having the white quinoa which doesn’t always quite do it for me as much as the red or the black quinoa does. Lately, I only buy organic red quinoa or black – I love them equally well – and totally feel they’re the ones to go for. Organic red quinoa or quinoa in general is not only a super healthy alternative to rice or pasta but it is a fairly trendy one too ?.
It’s relly nutty and I find it a lot tastier especially when combined with nuts, eggs, cooked or raw vegetables, or……with anything actually. It is a crazy how nice it is.
Last night I was talking to my mum on the phone trying to convert her to having organic red quinoa – I know she will love it too, I just know she would.
What is so good about organic red quinoa….
Quinoa is known as the mother of grains by the ancient Peruvians, it’s actually very good for weight loss as it keeps you full for much longer due to its high protein content and the carbs contained are released slowly into the body so there is no rush of energy after eating it. It is what you may already know as low GI food, superb for regulating the sugars in the blood having a low glycemic index as opposed to pasta or even rice.
Quinoa can also be eaten raw soaked in yoghurt or adding it to smoothies it’s delicious and seriously it keeps you full for so long.
I love it because I don’t always like to pack my body with high calories from meats to have my protein intake – this is just perfect ?….. juuuust perfect ??!
There would be quite a few quinoa recipes coming right here on my blog I am warning you as I have eaten a lot of it and quite often lately so hold on tight. There is another quinoa meal idea if you click here.
I do love quinoa for breakfast and lunch in particular as it’s such a good dose of protein when combining it with eggs for instance, there will be absolutely nothing stopping you after having a breakfast like that. ?????♀️ It is a promise!
The other thing I like my salads to be and look like is to be colourful and vibrant and always thrive to throw a whole rainbow in as much and as often as possible.
The beetroot colour is purely unbelievable and obviously in the event that you don’t like raw beetroot then you can grate in pickled beets but first give this salad a try as it is, you might even change your mind on raw beets after eating this gorgeous and such a healthy salad ?
Put it this way, my husband loved it and when I told him what’s for lunch his face went a little long and that sceptical expression installed quickly. Yes of course it was because there was no meat involved but you know what… he absolutely smashed it and licked the plate. Yes, he did! Yeyy!! This said it all and I couldn’t quite believe it. I thought he will have it and just say “yeah, it was okay”.?
It did go down a treat with kiddos of course but frankly, in my household, my husband is the hardest one to convince, can you believe that? ??
Lets get to making this salad, it is quick and so fun.
Organic red quinoa with beets, olives, red onion and feta salad
- 150 g red quinoa rinsed
- 60 g feta cheese
- 1 small beetroot
- 60 g Mixed winter salad*
- 8 black olives *
- 10 radishes
- 1 red onion
- 4 kumquats
- 1 handful pecan nuts
- 1 pinch Himalayan salt
- 2 tbsp cider vinegar balsamic is great too
- 2 tbsp chia seeds
- 4-5 springs fresh herbs I used parsley
- 1 pinch or two of freshly ground black pepper or chilli flakes optional
- 2 tbsp pumpkin seeds
- Put the quinoa in a saucepan with 200 ml of water and a pinch of salt. Bring it to the boiling point and then turn the heat right down allowing it to gently simmer for about 12 to 15 minutes or until all the water has been nicely absorbed. If the heat is on high it will burn so it really is important that the heat is set on lowest once the water starts to boil.
- Once the quinoa has been cooked and it’s all ready drain any water if any left (there shouldn’t be any) and set aside. I do cook my quinoa in advance so that it’s nice and cold when I use it for this type of salad, however you can choose to use it in warm salads especially when adding poached eggs or meats.
- Into a bowl, mix the quinoa with the grated beetroot, chopped radishes and onion, chopped parsley, the olives.
- Serve on a bed of mixed salad leaves and sprinkle over some chia seeds, crumbled Feta cheese pumpkin seeds and nuts for some extra omega-3 goodness.
- Serve with a nice drizzle of cider or balsamic vinegar.