Oh Quinoa what have you done to me!

When I was in Dubai 3 years ago, I discovered quinoa on a TV documentary which pushed me to look for it. Initially, it could only be found in specialized stores. It was only until it got more popular, and the demand grew exponentially that it became available in common supermarkets. Quinoa is now considered a superfood thanks to its qualities: a complete protein source, high in iron, magnesium, and fiber. Quinoa has not only become one of our healthiest pantry staples, but also one that’s fast and simple to cook – the solution to anyone’s hectic working day!

I personally like quinoa in both cold dishes as a salad or in baked recipes like cakes and crackers!
My typical quinoa salad includes something grilled, fresh and cheesy. Its dressing should preferably be lemon-oil: better to keep it simple!

The ingredients could vary depending on what’s available in my fridge. I tend to prepare it overnight, put it in a glass jar and keep in the fridge (dressing aside). This salad is ready to be taken to work as my lunch!

I usually prefer grilled zucchini, eggplants, carrots, skinless bell peppers and some baked potatoes.
I always add fresh veggies like lettuce, kale, baby spinach, cucumber, avocado, cherry tomatoes, spring onions or celery. You can basically put whatever you feel like!
As for the cheesy part, my favorite is goat labneh but normal goat cheese also could make the trick.

Ingredients:
Serving 4 pers.
1 cup of quinoa
2 cups of water
1 Roman lettuce
10 Cherry tomatoes or 1 Tomato
2 Spring onions
1 Eggplant (medium)
3 Zucchinis
salt & pepper
Olive oil

Dressing:
1 Lemon
3 tbs. Virgin olive oil
1/2 tsp. Sumac for a Mediterranean flavor

1. Put the quinoa in a medium saucepan and turn the heat for 1 minute (without water). Add 2 cups of water to the quinoa with 1/4 tsp. of salt. Bring to boil. Cover, reduce heat to low, and simmer until quinoa is fluffy. You will see the middle of the seed getting whiter after 10 minutes. Drain the Quinoa and leave aside.

2. Cut the eggplant and zucchini into slices. Toss them in a pan with 1 tbs olive oil, 1 tsp salt and pepper over medium heat for 4 minutes.
Keep an eye on them to make sure they are evenly colored. keep them aside to get cooler.

3. Cut the cherry tomatoes in half or just slice the tomato, dice the spring onions and tear the lettuce into pieces.

4. Toss all the ingredients  in a salad bowl (or glass jar) with mini goat labneh and prepare the dressing: 3 tbs. of olive oil, the juice of 1 lemon and 1/2 tsp of sumac.

Tips:
– always rinse quinoa, no need to soak it like rice.
– cooked quinoa can be refrigerated up to 3 days (without any dressing).
– grilled veggies can be refrigerated up to 2 days (without any dressing).
– If you are taking the salad at work, keep the dressing in a separate container.
– You can toss all the ingredients overnight in a glass jar for a fresher lunch.

This quinoa salad will get you a much easier and tastier day!

Enjoy!
The Urban Apron