A recipe that solves two problems at once:) First, it’s for those who don’t enjoy white quinoa because it tends to be more sticky and “tasteless.” This recipe reveals the secret to making it perfectly fluffy and flavorful. Second, it’s a perfect way to clear out your fridge. You know the situation: a third of a chili pepper sitting in the fridge, slightly dried out. Leftover greens with just the stems remaining, too fragrant to toss. A lone avocado, a bit of cheese (or none, for a vegan option), a cucumber, some kohlrabi, or a piece of daikon. No shame in using it all for a quinoa salad! White quinoa welcomes any combination of flavors. Just be sure to balance at least three taste profiles: bitter (from herbs or spices), sour (lemon juice or natural vinegar), and another of your choice — spicy, sweet, or savory.
- a cup of quinoa
- extra virgin olive oil
- any unrefined natural vinegar or lemon juice
- a choice of sesame, flax, chia
- any seeds or nuts: almonds, pumpkins
- 2 types of greens, any stems will do (parsley, dill, cilantro, basil, tarragon — they can be used) or seeds of cumin, caraway, fennel, plenty of them!
- 2 vegetables to choose from: avocado, cucumber, tomato, celery stalk — whatever is at home
- you can also use any roasted root vegetables left over from yesterday
- sprinkling with grated pecorino or nutritional yeast is also a great idea
Quinoa soak. Do not be afraid — soak for at least 36-40 hours. You can simply leave it in the refrigerator, you can change the water 1-2 times, gently drain. The longer the quinoa is soaked (and almost begins to turn into sprouts!), the 1) the less time it takes to cook it then 2) the more crumbly it will be 3) the lower its glycemic index will be. That is, keeping at home a small container of soaked whole grain cereals, for example, quinoa, amaranth — is always a good idea.
Pour quinoa with water a maximum of 0.6-0.8 cm above the level of porridge, bring to a boil and reduce heat. When after 3–6 minutes the water evaporates to the level of quinoa, cover and turn off the heat. After 10 minutes in a hot pot, the quinoa will absorb the rest of the water and remain crumbly.
Next, the recipe is leftovers left at home. Here are chopped green chiles, basil, green onions, cucumber, black sesame, pumpkin seeds and avocado. Dressed with Himalayan black salt, olive oil and apple cider vinegar.
Quinoa soak. Do not be afraid — soak for at least 36-40 hours. You can simply leave it in the refrigerator, you can change the water 1-2 times, gently drain. The longer the quinoa is soaked (and almost begins to turn into sprouts!), the 1) the less time it takes to cook it then 2) the more crumbly it will be 3) the lower its glycemic index will be. That is, keeping at home a small container of soaked whole grain cereals, for example, quinoa, amaranth — is always a good idea.
Pour quinoa with water a maximum of 0.6-0.8 cm above the level of porridge, bring to a boil and reduce heat. When after 3–6 minutes the water evaporates to the level of quinoa, cover and turn off the heat. After 10 minutes in a hot pot, the quinoa will absorb the rest of the water and remain crumbly.
Next, the recipe is leftovers left at home. Here are chopped green chiles, basil, green onions, cucumber, black sesame, pumpkin seeds and avocado. Dressed with Himalayan black salt, olive oil and apple cider vinegar.
