Quinoa salad is undoubtedly one of the best recipes for replacing animal protein with vegetable protein. This avoids the risk of contracting toxoplasmosis (which is unlikely, due the tight controls our food is subjected to) and we also obtain a large amount of nutrients from vegetables such as aubergines or mushrooms. Moreover, feta cheese adds calcium to the recipe, making this dish a very complete solution.
We will need:
- One cup of quinoa
- An eggplant
- A clove of garlic
- A handful of mushrooms (I love shiitake)
- A couple of handfuls of spinach
- Feta cheese to taste
- One litre of our vegetable broth
- Extra virgin olive oil
- Salt
Preparation:
First we will have to cook our quinoa in a pot with our home-made vegetable broth for about half an hour. As soon as it boils, strain it and leave it to cool.
In a frying pan with a dash of olive oil, add a clove of chopped garlic and cook it until it begins to turn brown.
Once the garlic is well-fried, add the mushrooms cut into strips and leave it to simmer so that it releases all its flavour. Next, add our diced eggplant and fry it over medium heat until it begins to turn brown (add a little more oil if it gets too dry).
When it is all golden brown, add the spinach. In this case, cook it slowly with the rest of the mixture for a few minutes and add the salt.
Together with our already cooked vegetables, we mix everything in a bowl, together with the quinoa that we had set apart. We will also add some dices of feta cheese. Subsequently, we will finish off our salad with a good dash of olive oil and all we have to do now is to serve it to those who want to enjoy this delicious quinoa salad.
Cheers and bon appetit!