This recipe is basically 1/2 cup of quinoa mixed with my bruschetta topping.
I made this salad as a gluten free option at an event where we also made normal bruschetta.
Yes, you can substitute bread with quinoa.
Yes ,if you avoid tomatoes you can substitute tomatoes with bell pepper.
Check out the recipe below.
(Full recipe )
or
250g cherry tomatoes (or bell peppers)
1tbsp salted capper (chopped )
1tbsp pickled olives (chopped)
1tbsp red onion (finely chopped)
1tbsp basil leaves (finely chopped)
1tbsp garlic oil (made above)
A pinch of sea salt (6 cracks)
A pinch of black pepper (6 cracks)
How to cook quinoa
Ingredients for about 1cup of cooked quinoa
1/2 cup of rinsed dried quinoa
1/2 tsp salt
1 pot of water ( at least 1L )
1/2 cup of water
STEP1
Add salt in the pot of water.
Boil rinsed quinoa just like boiling pasta for 5minutes.
STEP2
Discard cloudy water completely.
You could rinse quinoa to remove this starchy water.
STEP3
Pour in 1/2 cup of new water in the pot of quinoa.
Let it cook for another 5minutes without a lid over a medium heat.
STEP4
Turn off the heat, place a lid.
Steam the quinoa for 5 minutes.
After this , fluff the steamed quinoa and let it cool before making a salad.
STEP5
Mix it with the bruschetta topping.
You can prepare the quinoa salad and keep it in the fridge.
It tastes really good the next day.
However I would add diced cucumber just before serving it so it tastes fresh.
If you mix 1/2 cup of cooked quinoa with my bruschetta topping
and 1/2 cup of cucumber it serves at least 3 side dish portions
(for one 1L meal prep box)
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