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Quinoa has definitely become known as a must-try superfood. I actually got on the quinoa bandwagon late in the game, but I am glad I finally gave it a chance. I always heard about all the great health benefits of swapping out rice for quinoa and using it as a substitution for other grains, but I also heard that it takes some time to adjust to the strong “grainy” taste of quinoa. Also Read - 'Feel Liberated' by Finely Crushing Chutney? Nutrition Expert Rujuta Diwekar's Latest Tweet Gets Twitter Divided Over Gender Roles-Stereotypes
Nonetheless, this whole grain is packed with protein, and the balance of amino acids found in quinoa makes it even healthier for us. Quinoa can be used in a variety of ways—in salad, oatmeal or even cupcakes. The versatility of this grain makes it great to use in both sweet and savory cooking. Over time, I have experimented with quinoa and have found that it is amazing in salad. Also Read - Gochujeon or Chilli Pepper Pancakes Recipe: Follow These Easy Steps to Make The Tasty Pancakes at Home
Quinoa is able to provide a hearty base to any salad recipe, and you can tailor the other ingredients to your liking. This salad is a gluten-free option flavored with dried fruits and fresh vegetables.
Each time I make this salad, I like switching it up a bit, depending on which vegetables and fruits are in season. I also feel that having the quinoa simmer in any type of flavored broth instead of just water adds extra flavor to the salad itself. For this particular recipe, I decided to add in pomegranate seeds for some crunch and zip, along with some spinach, beans and onions that I had lightly sautéed. I also tossed in a light lime dressing to brighten up the dish. Give it a try and see what you think!
- ½ cup quinoa (use whichever variation you prefer–I used white quinoa)
- 1½ cups chicken stock (or vegetable stock)
- ½ teaspoon crushed garlic
- ½ teaspoon ginger
- 1 cup fresh spinach cup
- 1 cup string beans, cut up into small pieces
- 1 cup fresh pomegranate seeds
- ¼ teaspoon, crushed pepper
- Salt to taste
- Olive oil
- ¼ cup lime juice
- Begin by placing the quinoa in a pot and adding in the flavored broth of your choice.
- Bring the quinoa to a boil and turn off the heat once it has reached this point.
- Cover the pot with a lid and let the quinoa sit for at least 10 minutes.
- In the meantime, add oil to a large skillet along with crushed garlic and ginger and start sautéing the spinach, green beans and onions over medium-high heat for a few minutes. Add salt to taste. (Make sure not to over cook the vegetables, you still want the beans and onions to have a bit of crunch).
- In a small bowl, start mixing your dressing together, add in some fresh lime juice along with a bit of olive oil and crushed pepper. Set aside.
- Now you can begin by assembling all the ingredients together. The quinoa should be done at this point. (If you feel like it still hasn’t cooked through properly, add in a bit more chicken broth or vegetable stock and bring to a boil).
- Mix everything together and add in the pomegranate seeds. Let the salad chill in the refrigerator if you want to serve it cold or enjoy as is!