Simple as Quinoa Salad

Simple as Quinoa Salad

How versatile and unique this little grain is, although technically it’s not a grain at all, but rather a chenopod, closely related to beets and spinach. That’s probably why it’s so nutritious. Quinoa pronounced ”Qin-wah” comes from the Andean region of Ecuador, Bolivia, Colombia and Peru and if you’re looking for in South Korea, I suggest you try i-herb.

To cook 1 cup of quinoa add 1 3/4 cups of water to a pot and bring to the boil. Reduce the heat and allow it to simmer uncovered for 20-30mins, stir occasionally and then fluff with a fork. This will make around 4 servings and can be served hot or cold.

I like my quinoa cold in a salad. Quinoa salad is so versatile you can tinker it to your taste. Add any cooked vegetable or sliced sweet veggies. My suggestion is:


1 cup of cooked quinoa
1 can of artichoke hearts
1 bunch of steamed green beans
2 cups of diced and steamed beets
4 large tomatoes
1/2 parsley
2 tbsp. fresh lemon juice

Toss in a bowl and share with 3 friends….. or do as I do and pack it in a container to be an envious work lunch.
A savvy vegan in South Korea
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