Sweet • Sour • Savory

Food blog on scandinavian style food done right.

Quinoa

Quinoa fruit salad

Breakfast, Brunch, Salad, SidesTove Balle-PedersenComment
Quinoa fruit salad

Quinoa fruit salad

I have a thing about colorful foods, I really like my meals to have a least 3 colors to be a healthy meal. Well, it might not hold up scientifically, but I think it's a good guideline.

When we start with the BBQ season, I like to make a good salad to eat with the meat or fish going on the grill. Today I craved fruit, and I had some cooked quinoa in the fridge, so I mixed up this fruit salad, that would go perfectly with a piece of grilled lamb.

Ingredients:

Quinoa:

  • 100 g quinoa
  • 2,25 dl water
  • salt (to taste)

Fruit:

  • strawberries
  • raspberries
  • blueberries 
  • mango
  • pineapple

Dressing:

  • 1 lime, juice of
  • 2 tablespoons honey
  • 2 tablespoons finely chopped fresh mint

Directions:

Quinoa:

Rinse the quinoa. Bring quinoa and water to a boil in a medium saucepan over high heat. Reduce heat to medium-low, cover, and simmer until quinoa is tender, about 10 minutes. Remove from heat and add salt to taste. Let the quinoa stand, covered, for 5 minutes. If any more water remains, drain it. Let the quinoa cool.

Dressing:

Mix all ingredients in a small bowl.

Fruit:

Rinse, peel and slice the fruit and put them in a bowl. Add quinoa and dressing, and serve the fruit salad.

 

 

Quinoa Tabbouleh

Sides, SaladTove Balle-PedersenComment
Quinoa Tabbouleh

Quinoa Tabbouleh

Quinoa Tabbouleh is one of my favorite salads. It's easy to make and to make ahead. Try it with chicken or some grilled lamb.

Serves 4 persons. 

Ingredients:

Quinoa:

  • 200 g quinoa
  • 4,5 dl water
  • salt (to taste)

Salad:

  • 300 g corn (fresh when in season)
  • 10 small scallions
  • 1/2 english cucumber
  • 250 g cherry tomatoes
  • italian parsley

Dressing: 

  • 3 tablespoons lemon juice
  • 2 teaspoons olive oil
  • 1 garlic clove
  • 1 teaspoon cumin
  • cayenne pepper
  • salt

Directions:

Rinse the quinoa. Bring quinoa and the water to a boil in a medium saucepan over high heat. Reduce heat to medium-low, cover, and simmer until quinoa is tender, about 10 minutes. Remove from heat and add salt to taste. Let the quinoa stand, covered, for 5 minutes. If any more water remains, drain it. Let the quinoa cool.

Cook the corn and cut it of the cob, if you use fresh corn. Set aside to cool.

Whisk lemon juice with cumin, garlic and oil. Season with salt and cayenne pepper to taste.

Chop the scallions, cucumber and tomatoes.  Mix it in with the quinoa, and drizzle the dressing over.

Enjoy.