If you’re keen on quinoa (pronounced keen-wah), I’ve written a bit of a cheat sheet on how to cook and eat it before, and I’ve also posted additional quinoa recipes here. I’ll be honest, a quinoa post always gets folk going, so I’ve posted some extra recipes…each has a fun twist and all are great for lunch.
Tara Parker-Pope recently wrote about quinoa on the NYT wellness blog, and shared some clever recipes from Martha Rose Shulman, three of which I’ve pulled out to share. I love the lentil sprouts and the gluten-free tabbouleh rendition. And the idea of cooking up a whole lot of quinoa and using it for the different dishes over the week. Enjoy!
Quinoa, lentil sprout and rocket salad
(serves 4 – 6)
This recipe uses lentil or sunflower sprouts, which have a peppery flavor. I posted on how to make lentil sprouts the other day.
- 3/4 cup cooked quinoa, preferably the red or black variety
- 1 cup sprouted lentils or sunflower seeds
- 4 cups tightly packed rocket
- 1/4 red bell pepper (capsicum), sliced thin
- 1/4 cup broken walnuts
- 1/4 cup crumbled feta
- 2 to 3 tablespoons chopped fresh herbs, like dill, tarragon, chives and parsley