Quinoa salad recipes | Australian Women’s Weekly Food
This naturally gluten free ancient grain is a brilliant addition to so many of dishes, adding a serving of plant-based protein to both sweet and savoury dishes. This collection of recipes honours its ability to take salads from bland to brilliant.
Quinoa is no longer just a side dish, nor is it considered boring. Our quinoa salad recipe ideas make for fabulous lunches or light dinners that are easy to meal prep.
As its popularity grows in Australia, we take a look at exactly what quinoa is, its impressive nutritional value and the best recipes to use it in.
Nutritious and delicious quinoa (pronounced keen-wa) is cooked and eaten like a grain, but it is in fact a seed. It has a delicate, nutty flavour and a slightly chewy texture.
There are three varieties of quinoa available – white, red and black. We love it as it is quick to cook, is an excellent carrier of flavours and adds a lovely texture to meals.
You can use it as a replacement wherever you might use grains or rice.
To prepare 1 cup of quinoa, rinse well under cold, running water. Bring 2 cups of water to the boil in a medium saucepan, add quinoa and cook, covered, over low heat for 10-12 minutes or until just tender. Drain any residual liquid and fluff up quinoa with a fork.