On our trips we always go through street markets and supermarkets looking for some inspiration for future recipes. This time we found a great mix of red&white quinoa and bulgur in our neighbourhood’s Simply Market in Paris. Both are rather rich in fiber, minerals and calcium, thus, a must in every vegetarian diet.
We happily bought one package and managed to take it back home, even though the giant Sikh security guard at the airport was examining it carefully. In Munich the mix was challenging us to turn it into something more interesting than a simple garnish. I really like Salsa Mexicana, or Pico de Gallo (=Peak of the Rooster=), as we call it in Mexico. This salad, the main inspiration for today’s recipe, is a mixture of diced tomatoes, onions, coriander and lemon juice.
MEXICAN QUINOA SALAD
Ingredients (4-6 portions)
- 1 cup of Quinoa Gourmand mix (60% bulgur, 40% red and white quinoa)
- 2 cups water
- 1 tbsp of salt
- 5-6 medium sized tomatoes
- 1 big onion
- 4 tbsp of fresh coriander (chopped)
- 4 tbsp of fresh parsley (chopped)
- 4 tbsp olive oil
- 1 lime
- 1 clove of garlic
To convert measurements, check Cups&Spoons.
Preparation time: 20 minutes
Bring water to boil, add salt and then the quinoa mix. Cook it for about 15 minutes or until water evaporates completely. Dice the onion and tomatoes and chop the fresh herbs. Let the quinoa cool down before mixing it with the rest of the ingredients, you wouldn’t want it to become pulpy. Adjust salt if necessary.
We usually eat it with roasted cheese, tofu or seitan. Bon appétit!