Green quinoa salad

A vegan diet can be a healthy diet. Often healthier than most realize. I’ve noticed that vegans love their greens. For instance parsley, and in particular Italian flat-leaf parsley, is one of the all-time favourite herbs. We also find different associations for parsley in all cultures. In the Jewish celebration of Passover, parsley is seen as a symbol of spring and rebirth. Conversely, the Ancient Greeks didn’t cook with parsley as they associated it with death but used it in burial garlands.

Legend has it that Catharine de Medici introduced parsley to France and popularised this herb in the French cuisine.

Because of the long germination period of the seeds, it was believed that these had to travel to hell and back seven times before sprouting. You can imagine why this Soycerer is so fond of parsley!

Since ancient times parsley is known for its medicinal powers. It was used for digestive disorders, bronchitis and infections, and as a kind of recipe in cure-alls. Modern science has confirmed that indeed it is a health-giving herb and has wide application. Parsley is rich in vitamins (particularly A and C) and minerals and removes toxins from the body. Parsley reduces inflammations, contains antioxidants and histamine inhibitors. Parsley is a great breath freshener as well.

In short, great in taste and good for health, beautiful in salads, for example this green quinoa salad.

Ingredients:

-        250 gr quinoa (half white, half red)

-        500 ml water

-        ½  tablespoon olive oil for frying onion

-        1 small onion, sliced thinly

-        ¼ teaspoon salt

-        ½ teaspoon cumin powder

-        50 gr pistachio, coarsely chopped

-        2 spring onions, sliced thinly

-        1-2 fresh green Spanish peppers, deseeded, sliced thinly

-        50 gr rocket

-        20 gr Italian flat leaf parsley

-        20 gr coriander

-        1 tablespoon fresh dragon

-        1½ tablespoon fresh dill

-        1 ½  tablespoon finely chopped fresh mint

-        1 ½  tablespoon olive oil for dressing

-        Juice of 1 lemon

-        Salt to taste

-        100 gr cooked butter beans

Method:

Bring the water to a boil, add quinoa, bring to a boil again, cover and reduce heat. Cook until quinoa has absorbed the liquid and can easily be fluffed with a fork, about 15 minutes. Let the quinoa cool.

Heat the oil, fry the onion until light brown, add cumin and salt, remove from heat.

Chop the herbs finely.

Roast the pistachio and chop coarsely

Cut the spring onions in thin rings.

Mix the cooled quinoa with olive oil and lemon juice.

Toss the quinoa with the herbs, spring onions and rocket.

Stir in the butter beans and pistachios.

Add fried onions with the oil in which they were fried with the cumin and salt. Mix well.

Add more salt to taste.

Cool for at least one hour.

Enjoy the salad on a warm summer evening with a cool glass of mint and lemon water. By the way, mint is also known for its very high antioxidant capacity.