Black quinoa salad with a celery seed dresssing. You can see that once the quinoa is cooked, it goes fluffy and you can see the little white "threads" inside. We used citrus fruits in this salad, but you can use cherry tomatoes, artichokes, nuts or other salady ingredients. By Marta Blaszscyk at Healthy Supplies
Black Quinoa Salad with Celery Seed Dressing - Recipe
With black quinoa, celery seeds, mustard and paprika flavourings.
100g of black quinoa. Quinoa makes a great alternative to rice or cous cous, and is high in protein, a good source of fibre, and free from gluten. Black quinoa tastes the same as white quinoa, and has the same nutritional profile, but of course adds a striking colour to any meal.
1 teaspoon of mustard powder. This powder is the pure seeds of the mustard plant, and have the familiar mustard taste. Mustard powder adds a "lift" to any meal, but of course should be used in moderation as it can be overpowering if used in excess.
1 can of organic puy lentils. These green lentils are of the same variety as puy lentils, but because they are not grown in France, they are not allowed to be called puy lentils! But they are really the same.
You can use whatever salad ingredients you like, according to taste. We used the following:
Rinse the quinoa thoroughly several times. Quinoa can often have a bitter coating, so this rinsing will wash it all off.
Put the quinoa in a saucepan with a fitting lid.
Cover with boiling water, to a depth of 5cm above the level of the quinoa.
Bring to a simmer, then turn the heat down. Put on the lid and leave on a low heat for 15 minutes.
Empty the can of lentils (including water) into a small saucepan, and heat for 3 minutes.
Drain the lentils.
Mix the lemon juice, sugar, celery seeds, mustard, paprika and salt in a bowl. Whisk thoroughly.
Chop the oranges, avocado and grapefruit.
Check that the quinoa is cooked. When quinoa is fully cooked, it will go fluffy with little white "threads" visible. Look for the threads and you will know that it is cooked!
There should be no need to drain the quinoa if cooked using this method. Keep cooking on a low heat until all of the water has evaporated.
Finally, combine the quinoa, lentils and fruit. Pour over the dressing and give it a final mix.
Many people undercook quinoa because they don't wait for the grain to open up and the threads to emerge. This is a shame, because it tastes far better when cooked correctly!
The "threads" are, as you might expect, the plant embryo inside. This is the best bit, and it's very high in protein!
The "steaming" method of cooking quinoa will also work with rice, buckwheat, cous cous, millet and other grains. The steam fluffs up the grain, and the water evaporates - so there is no need to drain it afterwards. Resist the temptation to stir the quinoa: this will settle the grain and destroy the fluffiness. Keep the pan on a low heat, and you can ignore it for 15 minutes!
Note that quinoa fluffs up quite a lot, which is why it uses a little more water than for rice.
This salad will also work with nuts, artichokes and other salad favourites such as tomatoes, egg and salmon.
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