Warm quinoa salad with green beans and bryndza cheese

After reading my so far favourite book about food history, Cuisine and Culture: A History of Food and People by Linda Civitello, I became interested in New World crops. Quinoa was one of them, but the price for even a small package was so high that I always held myself from buying it with a quote “stop buying avocado on a toast if you want to afford the house “. Last visit to Tesco brought me a surprise, 250 package of quinoa for the price that I could name “still overpriced, but I can try it”. What cook from quinoa on May in Slovakia when famous May bryndza cheese is available in all stores? I have an obvious answer: just combine these 2 products in 1 dish. The result is great 🙂

Ingredients for 2 portions

100 g of quinoa

1 middle sized onion

200 g of green beans (I used frozen)

100 g of bryndza (substitution: any kind of soft cheese)

salt, pepper, olive oil

Directions

    1. There are many opinions if quinoa has to be rinsed before cooking, I prefer to wash it, just because it makes me feel comfortable (I know, it’s not a very logical answer, but my OCD doesn’t know what is logic). So cook quinoa in 300ml of salted water for 10 min and live for more 5 minutes under the lid. Google research “how to cook quinoa” showed different time of cooking and different proportions of quinoa and water, but I used the recipe written on the package and it worked.
    2. While quinoa is cooking, sauté onion cut to thin stripes with olive oil on a big pan until it becomes soft, then add green beans. Cook for 10 minutes on medium heat, stirring from time to time so that onion didn’t burn.
    3. Add quinoa to the pan, add pepper, stir properly and cook for 5 minutes on low heat.
    4. Put salad into a bowl and mix with half of bryndza.
    5. Make salad to cool a little bit and serve with crushed brynzda on the top.

It’s great to combine 2 staple products of 2 different cultures in one recipe and get so tasty result.

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