The Dubai summer is now upon us. Gone are the days of veggie soup and paninis now it is time to welcome back the ever so versatile salad. I love using quinoa as a base for fresh colourful salads. The below recipe will serve 3-4 and can be done in 30 – 40 minutes depending on how long you want to cool your quinoa.
1 cup uncooked quinoa + 2 cups water which have been brought to a boil and cook like rice though with a cooking time of 10-12 minutes
While the quinoa is bubbling away chop up the below:
3 small sized cucumbers
1 small red onion
1/4 small red cabbage
1 cup of sweet corn (when buying in the can make sure it does not contain sugar or salt)
When the quinoa is cooked take it off the heat and fluff. When it is cool mix in the freshly chopped veggies. Add three tablespoons apple cider vinegar and one tablespoon olive oil. Mix and add salt and pepper to taste.
You can garnish this with lemon slices for extra flavour and pomegranate seeds or to bulk it up add a poached egg on top like I did. For a helpful hint on poaching an egg watch this video.
Ps. Organic Foods & Cafe have their 20% off tomorrow and Saturday. Can you guess where I will be? Time to load up the larder.