Ingredients

  • 1/2 package (1 1/2 cups) Les Cultures de chez nous sliced leeks
  • 250 ml (1 cup) quinoa, uncooked
  • 325 ml (1 1/3 cups) water
  • 60 ml (1/4 cup) black chia seeds
  • 500 ml (2 cups) diced fresh tomatoes
  • 250 ml (1 cup) chopped flat parsley
  • 60 ml (1/4 cup) chopped fresh mint
  • 398 ml (1 14 ounce can) green kidney beans, drained and rinsed
  • 125 ml (1/2 cup) fresh lemon juice
  • 60 ml (1/4 cup) olive oil
  • Salt and pepper to taste
  • A dash of gluten free soya
LeeksFind our bag in yourlocal grocery store

Preparation

  • Heat the water to a boil in a kettle.
  • In a casserole, lightly the leeks in 15 ml of olive oil. Add the quinoa and stir to mix it well with the oil and leeks. Add the boiling water, cover and cook over gentle heat for about 12 minutes or until the water has completely evaporated. Remove from the heat and allow to cool. Using a fork, break up the quinoa to eliminate chunks or lumps.
  • In a salad bowl, mix the tomatoes, parsley, mint, kidney, lemon juice and the rest of the oil.
  • When the quinoa has completely cooled, mix it with the tomatoes. Season and refrigerate. Serve with a dash of gluten free soya sauce.

Chef's notes

Nutritional note:

This recipe is great for lunch. The quinoa and kidney beans are rich in protein, fibre and iron. The chia, once prized by the Aztecs, has interesting nutritional characteristics. The oils in the chia seeds are omega-3s. They also contain mucilaginous fibre which is useful in the treatment of constipation as well as phytochemical compounds and antioxidant flavenoids.

N.B. The recipes shown here are gluten free but care must be taken when buying condiments, broths and spices to be sure that they do not contain gluten or traces of it. Contact the Quebec Coeliac Disease Foundation or the Canadian Coeliac Disease Association to learn about ingredients which may contain gluten, or be contaminated by it.
www.fmcoeur.qc.ca and www.celiac.ca

 
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