Monégasque-style Quinoa Salad

Ingredients

In this Monégasque adaptation of the Turkish dish Kısır, we substitute bulgur with quinoa, a popular grain in Monégasque cuisine. The traditional Turkish spices are replaced with a lighter lemon vinaigrette, which adds a refreshing twist to the salad. Additionally, we incorporate locally available vegetables and herbs to give the dish a Monégasque touch. We alse have the original recipe for Kısır, so you can check it out.

• 1 cup (185g) quinoa 1 cup (185g) quinoa
• 2 cups (470ml) vegetable broth 2 cups (470ml) vegetable broth
• 1 cucumber, diced 1 cucumber, diced
• 2 tomatoes, diced 2 tomatoes, diced
• 1 red bell pepper, diced 1 red bell pepper, diced
• 1/2 red onion, finely chopped 1/2 red onion, finely chopped
• 1/4 cup (15g) fresh parsley, chopped 1/4 cup (15g) fresh parsley, chopped
• 1/4 cup (15g) fresh mint, chopped 1/4 cup (15g) fresh mint, chopped
• Juice of 1 lemon Juice of 1 lemon
• 3 tablespoons olive oil 3 tablespoons olive oil
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 10g, 1.5g
• Carbohydrates (total, sugars): 35g, 5g
• Protein: 6g
• Fiber: 5g
• Salt: 0.5g

Preparation

1. 1.
   Rinse the quinoa under cold water to remove any bitterness.
2. 2.
   In a saucepan, bring the vegetable broth to a boil. Add the quinoa, reduce heat to low, cover, and simmer for 15-20 minutes or until the quinoa is cooked and the liquid is absorbed.
3. 3.
   Remove the cooked quinoa from heat and let it cool.
4. 4.
   In a large bowl, combine the diced cucumber, tomatoes, red bell pepper, red onion, parsley, and mint.
5. 5.
   In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper to make the vinaigrette.
6. 6.
   Add the cooled quinoa to the vegetable mixture and pour the vinaigrette over it. Toss gently to combine.
7. 7.
   Adjust the seasoning if needed.
8. 8.
   Let the salad sit for at least 30 minutes to allow the flavors to meld together.
9. 9.
   Serve chilled and enjoy!

Treat your ingredients with care...

• Quinoa — Rinse the quinoa thoroughly before cooking to remove the natural coating called saponin, which can give it a bitter taste if not washed off properly.

Tips & Tricks

• For added crunch, you can sprinkle some toasted pine nuts or sunflower seeds on top of the salad.
• Feel free to customize the salad by adding other vegetables such as radishes or avocado.
• If you prefer a spicier kick, you can add a pinch of chili flakes to the vinaigrette.
• Make sure to let the salad sit for at least 30 minutes before serving to allow the flavors to develop fully.
• This salad can be prepared in advance and stored in the refrigerator for up to 2 days.

Serving advice

Serve the Monégasque-style Quinoa Salad as a refreshing main course for lunch or as a side dish alongside grilled fish or chicken. It pairs well with a crusty baguette or as a filling for lettuce wraps.

Presentation advice

To enhance the presentation, garnish the salad with a sprig of fresh mint or parsley. Serve it in a shallow bowl or on a platter to showcase the vibrant colors of the vegetables.