It’s almost impossible you haven’t yet heard about the super powers of quinoa. It contains more protein than pasta and rice and is organic and – usually? – gluten-free. I never really knew how to use it, so when I came across this recipe, I decided to give it a try. Glad I did so because it tastes absolutely great!
What do you need?
- Quinoa (check Google for how much you need per person ;))
- Corn salad (veldsla)
- Peas (I used deepfreeze ones)
- Bacon cubes (spekblokjes)
- A lemon
How do you make it?
Prepare the quinoa according to the explanation on the package. Cut the zucchini in cubes (I used half a zucchini for only myself), and also slice the radishes. Squeeze out the juice of half a lemon (I used half a lemon for only myself, but this is definitely also enough when you prepare it for 2 persons. For 3 and up I’d recommend using a whole lemon).
Put the bacon in a pan (without butter or oil) and cook it for about 6 minutes, ’till it’s crispy. Take it out and get rid of the abundant oil/fat by putting it on some kitchen paper. Bake the zucchini in the fat that’s still in the pan. At the same time, add the peas to a bowl and add warm water to it, cover it with e.g. a plate.
When the peas are de-freezed, remove them from the water and add it, together with the bacon, zucchini, radishes and corn salad to the quinoa. Then mix the lemon juice through it and … mmm ENJOY!! ❤
Trust me when I say it’s one of the best things I’ve ever eaten!
(Inspired on a Albert Heijn recipe)