Israeli Quinoa Saladback to main
This is my favorite go-to lunch and so easy to vary. I did not put any gram indication of the amount of vegetables to use because this salad always tastes amazing. If you like it with more veggies, add more if you prefer the quinoa to be the main ingredient use less veggies. I also like the combination of grated raw zucchini and carrot for a change. I add lemon juice to the salad as I find a small amount is easy to digest even with histamine intolerance. If you have problems with lemon, better leave it out and enjoy the salad with just some olive oil and salt. Use qualitative high olive as it is very healthy and adds a lot of flavour to your salads. Make sure that you buy olive oil in a dark bottle so the sunlight is not constantly on it, which can cause vitamins to get lost. For storage you can keep the salad 24 h in the fridge but no longer as grains only stay histamine free between 12-24 h.
Cook the quinoa: Place 40 gr of quinoa into a pot and add the double amount of hot water. Let the water boil up and cover the pot. Let it simmer for about 20 min until all the water is absorbed. Set the quinoa aside and let it cool off
Chop the cucumber and pepper into small pieces and place into a bowl. Chop the parsley and add to the veggies
Add the quinoa. Add 1 tbsp of olive oil and salt to taste. I also add some fresh lemon juice but if you have difficulties to digest it better leave it out. The salad is still tasty with just some olive oil and salt.