Now that we have Jack I’m much more conscious about what we eat, because he’s basically eating the same and I want to eat well. This is why I love quinoa, it’s a healthy, gluten free grain that cooks a lot quicker than rice. This is a great salad or side dish for summer and it gives an excuse to use the abundance of parsley in my herb garden. Not to mention it’s delicious!
1 cup quinoa, rinsed
1 1/4 cup of water
1/2 cup extra virgin olive oil
1 cup parsley, chopped
1 garlic clove, finely diced
Juice from 1/4 lemon
1/2 continental cucumber, sliced into quarters
2 tomatoes, chopped
3 spring onions, thinly sliced
1 teaspoon salt
Pepper, to taste
Bring quinoa (pronounced keen-wa), water and salt to the boil on high heat, reduce to medium heat and cover, cooking for 10 minutes or until quinoa is tender and there is little water left. Remove from heat and let cool.
To make dressing, combine lemon juice and garlic then gradually add olive oil. Season with salt and pepper.
Add dressing to quinoa bowl and toss through the spring onions, tomatoes, cucumber and parsley.
Chill in fridge. This can be made the day before, it tastes even better!