QUINOA WITH VEGETABLES
Quinoa, contrary to what one might think, is not a cereal; it is similar to couscous because it is made of very small seeds but is gluten-free, so it is suitable for those who are intolerant.
An ingredient that lends itself to many types of preparation being very versatile and easy to cook, ideal for cold or warm salads that taste even better the next day once the flavors have melded, therefore perfect to prepare in advance.
Today we’ll cook together the recipe for QUINOA with vegetables, a healthy and tasty first course made with eggplant, which at this time of year is at its peak. I chose this vegetable because I already had it in the fridge, but you can easily use other fresh vegetables such as zucchini, peppers, or tomatoes depending on your taste.
A tasty and colorful dish perfect for a quick lunch, to take to the beach or the office, rich in crunchy little seeds and vegetables.
Preparing quinoa is very easy: just blanch it in water for a few minutes, then once cooked, fluff it with a fork together with a little extra virgin olive oil so the grains stay separate and don’t form a mushy clump. The time to sauté the vegetables in a pan or roast them in the oven, combine all the ingredients and your Quinoa with vegetables salad is ready.
Extremely versatile, quinoa is a valid alternative to cold pasta salads or rice salads. From this basic recipe you can start to create many variations: use a single type of vegetable or a mix, or turn it into a main dish by enriching it with grilled chicken or diced cooked ham, creating a different quinoa salad each time.
For this preparation you can use classic quinoa or the wholegrain version; only the cooking times will vary, a little longer in the latter case.
A fresh and satisfying summer first course which, like its “twin” rice salad, is even better the next day!
- Difficulty: Very easy
- Cost: Very low cost
- Preparation time: 10 Minutes
- Cooking time: 15 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
- 1 1/4 (about 200 g / 7 oz) cups quinoa
- 1 2/3 (about 400 ml) cups water
- eggplant (1 large, about 7 oz (200 g))
- 4 tbsp extra virgin olive oil
- to taste salt
- 1 pinch black pepper (ground, optional)
- chopped parsley (or mint)
Tools
- Bowl
- Pot
- Pan
Steps
Bring a generous pot of water to a boil with a pinch of salt. When it reaches a boil, cook the quinoa following the timing indicated on the package (generally 5-7 minutes).
Drain it well and transfer it to a bowl, add 1 tablespoon of extra virgin olive oil, stir and then fluff the grains with a fork. Set it aside covered with plastic wrap.
Clean the eggplants, remove the stem and cut them into very small cubes. Heat 2 tablespoons of olive oil in a non-stick pan, then add the eggplant. Sauté over high heat to brown them (about 3 minutes), then add 2 tablespoons of water, a pinch of salt and continue cooking over low heat with a lid for another 5 minutes. Taste and adjust salt.
If you want a warm dish, add the quinoa to the pan with the eggplants, stir and sauté over low heat with a drizzle of oil for 2 minutes.
For the quinoa salad version to be eaten at room temperature, simply dress the previously cooked quinoa with a drizzle of oil, a pinch of ground pepper and a handful of chopped fresh parsley, add the vegetables and mix well.
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NOTES
For an ethnic touch to your recipe you can add a pinch of curry or turmeric and replace the parsley with some chopped mint leaves.
STORAGE
Quinoa with vegetables keeps in an airtight container in the fridge for up to 2 days.
