The beauty of quinoa is that it is a complete protein – other grains are usually combined with legumes to achieve the same nutritional content. (Quinoa is really a grass, though it is categorised as a grain). The quinoa is brightened up with lots of veggies. Lovely choice for a picnic!
1 tablespoon extra-virgin olive oil
1 shallot, finely diced
1/2 cup halved cherry tomatoes
2 cups uncooked quinoa
2 cups chicken stock or vegetable stock
1 tablespoon finely chopped shallot
1 tablespoon red wine vinegar
2 tablespoons extra-virgin olive oil
2 tablespoons coarsely chopped fresh flat leaf parsley
Kosher salt and freshly ground black pepper
1/2 cup halved cherry tomatoes
1/2 cup finely diced English cucumber
1/4 cup finely diced red bell pepper
1 cup baby arugula
Heat a medium saucepan over medium-high heat. Add the oil and shallot and stir for about 2 minutes, or until the shallot softens. Add the garlic and stir for about 1 minute, or until the garlic softens. Stir in the quinoa, then add in the stock and bring to a simmer.
Reduce the heat to medium-low, cover, and simmer gently for about 15 minutes, or until the quinoa is tender but not mushy and the liquid is absorbed.
Spread the quinoa over a baking pan and set aside to cool. Once cool, fluff the quinoa with a fork.
In a medium bowl, mix the shallot and vinegar. Slowly add the oil, while whisking to blend. Mix in the parsley and season the vinaigrette to taste with salt and pepper.
In a large bowl, toss the cooled quinoa, tomatoes, cucumbers, bell peppers, and arugula with the vinaigrette to coat lightly. Season the salad to taste with salt and pepper.
Transfer the salad to a serving bowl and serve immediately.