A filling and fresh salad to serve on its own or as a side dish on a summer day..
200 g quinoa (more or less depending on how hungry you are)
1/2 of a small cabbage head, thinly sliced
10 cm of a leek, thinly sliced
2 handfuls of rocket leaves
5 menthe leaves
1 tbs Umboshi vinegar
1 tbs honey (if oranges aren’t sweet enough)
1 handful of your favorite nuts (almonds and walnuts in my case)
Salt & pepper
Cook the quinoa as described on the package, I like to use vegetable stock instead of water but that is optional.
Start with segmenting one of the oranges, keep a bowl underneath so you are not wasting any of the juice. Put the orange segments to one side and squeeze the juice out of whats left of your orange. Just squeese the juice out from the other orange.
In the bowl of orange juice ad 1 tbs of Umboshi vinegar (or substitute with white/red wine vinegar or lemon juice).
Finely slice the menthe leaves, this is easily done by placing one leave on top of another and rolling all leaves together and then slice with a sharp knife. Af the menthe to your dressing.
Also ad the thinly sliced leak and season with a little salt and pepper. Here in Spain the oranges are really sweet and juicy and no extra sweetness needs to be added, but have a taste, maybe a little honey needs to be added?
When the quinoa is cooked, drain and then pour it into your bowl of dressing. Have a taste again and season with salt and pepper before adding the finely chopped cabbage and rocket leaves (thinly sliced fennel would also taste fantastic with this).
Plate separately or on a big fancy plate. Garnish with your orange fillets, the roughly chopped nuts and drizzle a fine olive oil on top. Serve as is is or together with.. Hm.. grilled gambas or chicken?
Although it is cooked and eaten like a grain, quinoa is technically a seed, and is related to spinach, chard and beets. Quinoa is a complete protein, which means that it contains all the amino acids necessary for our nutritional needs. Complete proteins are rare in the plant world, making quinoa an excellent food for vegetarians and vegans, or for anyone looking for healthy protein source. It’s also high in iron and calcium, and is a good source of manganese, magnesium and copper, as well as fiber.
Quinoa is naturally gluten-free, making it an excellent food for celiac patients or other people following a gluten-free diet. Quinoa flour is great for baking cookies, breads and muffins, and quinoa flakes are a perfect substitute for oatmeal.