Abrar's Yummy and Filling Quinoa Salad

Yummy and Filling Quinoa Salad

1.5 Cups of cooked Quinoa

1/2 cup of mung beans

½ Tomato diced

10-15 stems of Parsley, finely chopped

½ Green pepper, finely chopped

1 small cucumbers, finely chopped

¼ red onion finely chopped

Dressing: Lemon juice, olive oil, salt and pepper to taste

Start by making the quinoa. Remember quinoa amount triples when cooked so measure accordingly. The typical ratio of quinoa to liquid is 1 part quinoa to 2 parts liquid. But I prefer 1 part quinoa to 1.5 parts liquid, that gives the quinoa more of a bite which is my preferred texture. You can experiment with the two and choose your favorite. Before cooking the quinoa rinse it thoroughly, this ensures that your cooked quinoa won’t have a bitter taste. Then add your rinsed quinoa (in this case ¾ cup) into a pot and add your liquid (e.g. 1-1.5 cups, depending on your preference) the liquid in this case can be water, veggie stock or chicken stock. Finally add the salt/seasoning, I add about 1/2 teaspoon but it really varies according to your taste. Put the lid (preferably tight fitting) on the pot and bring to a boil. If you don’t have a tight fitting lid you can use aluminum foil. Once it is boiling, lower the temperature and leave it simmer for 20 minutes. After 20 minutes take off the lid and fluff it with a fork.

I soak split mung beans for about 20 mins then boil for about 7. But if its whole mung beans I soak for about 1 hour then boil for about 15mins. Cool and then add to the quinoa and add the rest of the ingredients, mix well.

Enjoy!!