Quinoa Salad with Brocoli and Green Beans

Quinoa  is a flowering plant in the amaranth family. It is a herbaceous annual plant grown as a grain crop  primarily for its edible seeds. Quinoa is not a grass  like wheat or rice, but rather is  related to spinach and flowers. . After harvest, the seeds are processed to remove the bitter-tasting outer seed coat.

Quinoa is rich in various nutrients; it contains protein, dietary fiber, B vitamins and dietary minerals in amount , above those of wheat, corn, rice, and oats. It is gluten-free and virtually free of sodium, Vitamin A, and Vitamin C. Quinoa originated in the of northwestern South America, and was domesticated three to four thousand years ago for human consumption in Peru and Bolivia. It is extremely popular here in Denmark. It can be eaten instead of rice or in salads like this one.

Quinoa Salad with Brocoli and Green Beans

Serves 4

8 oz./240 grams green beans

4 oz./120 grams sugar snap peas

½ cup/2 fl.oz. olive oil

2 tbsp. apple cider vinegar or white wine vinegar

2 tsp. Dijon mustard

freshly ground black pepper

1 large head of broccoli, only florets (save the rest of brocoli for a soup or wok dish

1 cup cook quinoa (from about 1/3 cup raw)

1 cup pointed cabbage, thinly sliced

Garnish: pecan or walnuts

To make salad, cook green beans and sugar snaps peas in a pot of salted water until no longer raw, about 2 minutes. Drain and set aside.

To make dressing, blend oil, vinegar, Dijon mustard and pepper in a blender. Season with salt and pepper.

To assemble, toss beans, peas, brocoli , pointed cabbage and cabbage. Drizzle salad with dressing and toss again. Sprinkle with chopped nuts.

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