QUINOA SALAD (A South American grain, pronounced Keen-wah)
2 cups cooked Quinoa (GI 53 – 1 cup cooked – 1102 kJ)
Finely chopped Peppadews
Finely chopped Greenpeppers
Finely chopped Celery
Chopped Cucumber
Finely chopped Radish
Cherry tomato’s cut in half
Chopped chives
Chopped basil
Extra virgin olive oil
Frogg’s Pomegranate Infusion or any other of your favourite balsamic infusions
Salt and Pepper
– Cook Quinoa as per package instructions – allow to cool – transfer to salad bowl
– Combine chopped ingredients and add to Quinoa – mix gently
– Drizzle with olive oil and infusions as to liking
– Add salt and freshly ground black pepper
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NUTRITIONAL & INTERESTING FACTS :
Quinoa has a slightly nutty flavour and is an excellent source of protein as well as a slow-releasing carbohydrate.
Quinoa is cooked much like rice, adding up to three times as much water as quinoa and cooking it for about 13 minutes.
It can also be used to thicken soups, can be eaten cold as a salad or as a general carbohydrate with a main meal.
It’s an ideal salad for the up and coming hot summer days and can be prepared a few hours before enjoying.
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