Recipe Rave – Quinoa – “Keen-wah”

quinoa

Pronounced ‘keen-wah’, quinoa has only 222 calories per serving and only 4 grams of unsaturated fat. Quinoa meets the low calorie, low fat definition of a superfood and offers many benefits to our bodies. It’s been touted as…

  • A high protein grain alternative
  • A weapon in the fight against diabetes and hypertension
  • A natural appetite suppressant…and
  • An anti-aging miracle

So of course we at Elizabeth Andrews have been using it to make a highly nutritious and delicious Quinoa & Frekka Salad.

This recipe is courtesy of our head chef Travis and is currently available on our menu. Make your own version over Easter and enjoy it with a BBQ.

Ingredients:

100g quinoa red and/or white
80g frekkah (Wheat – leave this out if you want a gluten free salad)
1 Spanish onion thinly sliced
100g walnuts
3 broccoli heads
50g Greek feta – crumbled
1 parsley bunch finely chopped
40g currants
80ml lemon vinaigrette (see recipe below)

Method:

  1. In a pot cook frekkah and quinoa – 20 mins approx.
  2. Cut broccoli into florets and blanch in salted boiling water then refresh in iced water and drain.
  3. In a large bowl combine Spanish onion, walnuts, currants, feta, parsley and season with salt and pepper.
  4. Once frekkah and quinoa is cooked drain, refresh under cold water then drain again.
  5. Add the broccoli and grains to other ingredients and mix together. Add vinaigrette, toss and serve.

Lemon Vinaigrette

50 ml olive oil
50 ml vegetable oil
Juice of 1 lemon
1 clove garlic crushed
1 shallot finely sliced
1 tbls Dijon mustard
20 ml white wine vinegar
Salt and pepper
Olive oil

Method:
Combine all ingredients, using a stick blender, blitz until smooth.