Quinoa Salad

If you are not familiar with quinoa, read up a little on the internet about it. It’s a very healthy protein-rich grain that is consumed in developing countries but is making quite a name for itself in the Western world. This is a wonderful alternative to meat too but sometimes I serve it as a salad alongside steak or something similar.

Ingredients

1 cup of chicken stock

1 garlic clove, smashed

½ cup of quinoa

1 cup of cherry tomatoes

¼ of a purple onion

Half of a small cucumber

2-3 mint leaves

¼ cup of parsley

1 teaspoon of salt

1 teaspoon of olive oil

1-2 splashes of vinegar

Directions

Rinse the quinoa thoroughly before cooking. Place in a pot with the chicken stock and garlic and bring to a boil. Once the stock comes to a boil, lower the heat to a simmer and cook for 10-15 minutes until all the liquid has been absorbed and the quinoa looks translucent. Meanwhile chop the cucumber and tomatoes into small pieces and finely dice the onion. Chop the parsley and mint and all with the vegetables into a bowl. Add the salt, vinegar and oil and stir to combine. Once the quinoa is cooked, set aside to cool. Combine the cooled quinoa with the vegetable mixture and place in the fridge for half an hour for the flavors to meld. Serve cold or at room temperature.