Take a helping of one of my favourite Sierra Leonean side dishes – aka groun soup (with a lime and onion base). Add in a dash of the Lebanese food I also grew up with. Then top it up with some quinoa. And there you have it.
A minty lime olive quinoa salad.
The quinoa really does carry these flavours very well. And it can be prepared in advance and chilled for a quick brunch or supper side dish. I reckon it would be fab served alongside some homemade Labneh and pitta bread. I meant to have the salad you see in the picture with some sweet roasted butternut squash and lamb. But I just took a break from food photography, sat down and ate it all. Just like that. Well, apart from the 1 tsp I saved for OH’s to taste test.
This is the second recipe in my pantry staple spotlight on quinoa. Please be sure to check the other quinoa recipes out.
I am adding this recipe to the Betta Living vegetarian recipe competition which is aiming to help us celebrate National Vegetarian Week during the 19-25th of May.
This is suitable for the 5:2 diet as one portion is approx 152 calories if serving six or 227 calories if serving four.
- 170 g (1 cup) quinoa
- 480 ml (2 cups) water or stock
- 1 tsp olive oil
- Salt optional
- A large handful of fresh mint
- A quarter of a small red onion
- 6 radishes
- 2 to matoes
- 16 olives
- 2-3 tbsp lime juice to your taste
- 1 tbsp olive oil
- ground black pepper
- First cook the quinoa.
- Pour the quinoa into a fine mesh sieve.
- Rinse under a running tap and thoroughly wash the quinoa (rubbing through it with your fingers) for 3 mins to remove any bitter outer coating.
- Let the quinoa drain for a few mins to remove the excess liquid.
- Place the quinoa into a pot and add in the water, oil and salt and bring to the boil.
- Reduce to a simmer, cover and let cook for 15 mins - you will see tiny spirals (aka the germ) coming out of the seeds.
- Remove the quinoa from the heat, open and fluff the grains and let stand for about 10 mins.
- Finely chop the mint, red onion, radishes, tomatoes and halve the olives.
- Then mix these in to the cooled quinoa along with the lime juice and olive oil.
- Adjust seasoning and serve.
You can add more or less herbs, lemon juice etc.