Light and EASY side salad. Therefore rather! Perfect with fish, chicken, or steak. Have you ever seen brother or sisters that are practically identical but have various hair color? That’s what red as well as white quinoa are like!
The 2 are almost similar in regards to flavor and also structure— I believe red quinoa is every so somewhat chewier and also nuttier— yet one is light as well as the various other is an unique red brick color.
I like making use of red quinoa due to the fact that it’s so striking, especially threw in a salad with infant arugula and also luscious dices of feta.
Quinoa (obvious KEEN-wah) is neither a cereal nor a grain, yet is really the seeds from an old plant originally found in the Andes. Its popularity soared when gluten-free consuming ended up being extra mainstream over the last few years.
White quinoa was the initial to show up in grocery stores, adhered to by the red variety. Now you can additionally acquire black, or a tricolored mix of white, red, as well as black.
I enjoy red quinoa for this recipe— it’s so rather! It’s sold in bulk at my local health foods market, yet I additionally such as Bob’s Red Mill brand name, which you can find on the internet. Because the flavor isn’t that different in between the colors, you can also replace any kind of various other quinoa if red quinoa is difficult for you to find.
The seeds have an outer layer that can taste bitter, however that can be gotten rid of by either rinsing the grains or toasting them. I such as toasting because this provides the quinoa an extra deeply nutty flavor. Just tremble the dry quinoa over low heat until it starts to change color, then simmer in water.
Like rice, quinoa usually uses a 2-to-1 water-to-grain proportion. I’ve found that if you scoop out 1 tablespoon of water for each cup you make use of, you typically have precisely the amount of liquid you need without any requirement to drain the quinoa after food preparation.
When quinoa is prepared, it’s tender yet fantastically crunchy. Sprinkle it moderately with olive oil as well as leave it to cool down. Now you can toss it with your salad or refrigerate it for a day or two prior to serving.
The seeds add heft and also lots of protein to your salad bowl, and also they have so much flavor that you require just a little lemon juice and also olive oil to clothe the salad. You’re obtaining a low-fat, nutritious plate filled with good appearances and preferences!
Quinoa, Arugula, and Feta Salad Recipe
Components
- 1/2 mug (165 g) red quinoa
- Little 1 mug water (1 cup minus 1 tbsp)
- 1/4 tsp salt
- 3 tbsps olive oil
- 5 ounces (8 freely stuffed cups, 165 g) child arugula
- 2 tbsps (30 ml) lemon juice, or even more to taste
- 8 ounces (110 g) firm feta, cut into 1/2-inch dices
- 1/4 tsp ground black pepper