Our family has hit a new level of rushing about. We are always in a hurry — whether we’re trying to get to classes and appointments on time, doing grocery shopping, or cleaning and cooking. That rushing around coupled with some very hot summer temperatures means that I’m working hard to have the stove/oven on for as little time as possible. Keeping the temperature in our kitchen below a sizzling 30C is definitely a good thing. And most days this works — especially when we pick something like this quinoa salad to eat.
G and I once had quinoa many years ago. We were invited to dinner at a friend’s place – and neither of us can quite remember how the quinoa was prepared. What we do remember was that it was not good. So much so that when I made it for us the first time, G was incredibly hesitant to try it. Emma, on the other hand, was very open to giving it a whirl and when she reacted so positively to it, G knew that he had to try it as well.
This is a very popular (at least in our household and with visiting friends and family) and flexible recipe. As a result, we tend to eat quinoa at least once a week. The quinoa itself can be prepared in the morning, while it’s cool outside and you have your windows open, and served warm at lunch or at room temperature for dinner. Emma loves it, especially because we have a few variations that we eat. I love it because it is healthy, quick, easy and so flexible.
Tips and Suggestions:
- Rinse the quinoa before you cook it (Thanks Carol, for mentioning this!). It’ll remove the bitter tasting saponins.