Photo by: Sophie32
Sophie’s Cold Quinoa & Broccoli, Croun, Yellow Bell Pepper & Parsley Salad
Food Ingredients:
170 grams uncooked quinoa 340 mls water 300 grams uncooked broccoli, washed& cleaned, cut into florets 140 grams yellow bell pepper, cleaned, white pits& white parts on the inside removed 100 grams corn from a can, well rinsed& leaked 30 grams of Italian flatleaf parsley, washed, pad dry on kitchen paper, cleaned, cut more 1 teaspoon Herbamare salt original: (herbamare from DR. A. Vogel is gluten free!!)
Recipe preparation:
1 First, steam your broccoli. Steam it for about 5 to 10 minutes until al dente. Let cool off. 2 Then, cook your quinoa. Place the quinoa in a sieve & rinse the quinoa. Pour the water into a medium cooking pot & bring to the boil. When boiling, add the rinsed quinoa. Stirr from time to time. Put the lid on. Check the cooking process, now & then. The quinoa has to absorb all of the water. Turn the heat lower if necessary. My quinoa took 15 minutes to cook. When the quinoa is totally cooked & ready, the quinoa is tender. Fluff it all up with a fork. Set aside to cool off with the lid on for a further 10 minutes. 3 In a hot pan, add some fruity EVOO & heat up on high. Add the leaked corn kernels & the yellow bell pepper pieces. Add some Herbamare according to taste. Fry for about 5 to 8 minutes or until tender. Set aside to cool off. 4 When all of the veggies are cold, add the cut up parsley, the broccoli florets, the corn & the yellow bell pepper pieces to the quinoa. Mix gently. Taste! Add 1 to 2 teaspoons Herbamare according to your taste. 5 I served my salad cold with baked turkey pieces & cooked spinach. 6 Variation 1: This is also lovely with other veggies like a mix from cooked green asparagus & cooked white asparagus. 7 Variation 2: This is also nice with boiled fresh peas & 2 peeled broad beans cooked with crumbled feta cheese. 8 Enjoy!!
Recipe source: Foodista recipe
