Being a food blogger and loving food, I often read other food blogs and food related media. Quinoa has featured a lot in the past year.
Mostly quinoa is trending because it is regarded as a modern miracle food since it is high in protein, fibre and iron and also contains amino acids. This makes quinoa a perfect dish for vegetarians since it is an excellent source of protein and it supplies all of the required amino acids required for good health.
Another great attribute of quinoa is that it is gluten free and with so many people being gluten intolerant, quinoa is a perfect staple.
The rising popularity of quinoa has however been to the detriment of countries in which it is produced; the price of this grain (actually it is a seed) rose to such an extent that that the grain has became unaffordable in the countries where it originated from; Peru and Bolivia. Poor people in these countries for whom it was once a nourishing staple food, can no longer afford to eat it. This is such a sad state of affairs.
I have never eaten or cooked it until I received a packet of tri-colour quinoa as part of a gift hamper from Pick and Pay. I can now completely understand the world’s fascination with this grain, since it is simply delicious with a nutty flavour. The texture of quinoa is amazing; the outer layer is crunchy whilst the inside becomes soft, once cooked.
Quinoa is pronounced keen-wa. Quinoa is quite pricey, since it is imported. I will however definitely buy it again, occasionally, as it is a perfect side dish and can also be served as a main meal.
This quinoa salad was delicious and even better the following day. I served it at room temperature.
- 60ml lemon juice
- 125ml olive oil
- 1 garlic bulb, minced
- 2ml fine cumin
- 15ml olive oil
- 1 red onion, chopped
- 4 baby aubergines, sliced
- 1.25ml salt
- 170g (250ml) Shogun tri-coulour quinoa, rinsed in cold water
- 250ml pomegranate seeds
- 125ml micro herb leaves
- Mix the lemon juice, olive oil, minced garlic and cumin together and set aside.
- Heat the 15ml olive oil in a saucepan and sauté the red onion and the aubergines until soft and fragrant.
- Add 500ml water and salt to the saucepan. Bring to a boil.
- Add the quinoa and cover with a lid. Reduce the heat and simmer for 15 minutes or until all the water has been absorbed.
- Transfer to a serving dish and cool down slightly. Add the pomegranate seeds and micro herb leaves.
- Drizzle with the salad sauce and serve as a side- or main dish.