QUINOA SALAD WITH RUCOLA, WALNUTS AND GOAT CHEESE

Quinoa is a non-cereal that I discovered recently: just great! Rich in protein, fiber and minerals it cooks quickly and makes a great substitute for rice, couscous and pasta. Furthermore, quinoa is gluten free and perfect for people with gluten intolerance.
Quinoa can be used in the same way as rice, thus for warm or cold salads, savory cakes, soups or as your fantasy suggests you.

My first recipe with quinoa is a cold salad with rucola, walnuts, cherry tomatoes and goat cheese. An amazing and super healthy meal easy to prepare and to bring to your office for lunch!

Ingredients (2 servings)

100 gr quinoa
2 handfuls of rucola
10 cherry tomatoes
10 walnuts
70 gr goat cheese (medium aged)
olive oil
salt
1 teaspoon dried oregano

Method

1. Rinse the quinoa very well in a fine mesh strainer to get rid of its bitter, protective coating. In a pan, heat two spoons of olive oil. Add the quinoa and roast for two minutes. Cover with hot water (the ratio is 1 cup of uncooked quinoa to 2 cups of liquid). Cover with a lid and cook for about 15 minutes (or until the quinoa will look like it has popped open—revealing the germ of the kernel). You won't need to drain the quinoa, because it will have absorbed all the liquid.

2. In the meantime, wash and drain well the rucola; wash the tomatoes and cut in half; dice the cheese; coarsely chop the walnuts.

3. Put the cooled quinoa in a bowl; add the other ingredients, oregano, two spoons of olive oil and season with salt. Toss well together and chill for at least 30 minutes before serving.

4. Buon appetito!

Tip: goat cheese can be substituted with feta, Pecorino, Parmesan and, if you like it, you may add an apple.