Hot summer days, the only thing we crave is something cold, fresh and juicy. No hot soups or heavy meals, but fresh salads and watermelons. Quinoa is the perfect summer food, because it is light and tastes great when it is served cold. To make this even more summery I added some lime and lemon juice and some fresh vegetables.
- 2/3 cup cooked quinoa
- 1 tbsp celery
- 1/2 tbsp red onion
- 3 cherry tomatoes
- 2 tsp lemon juice
- 1 tsp lime juice
- 1 leaf lettuce
- 2 slices cucumber
- a few red currants
Other things needed:
- Cooking ring or DIY ring with a diameter of 6,5 cm (I made mine out of a piece of plastic, it was an old plastic tray for cupcake wrappers where I just cut off the bottom and top.)
First cut up all your vegetables into very fine pieces. Mix the lemon and lime juice together with the quinoa. Now add in all the cut up vegetables and mix again.
Take a small plate and put your plastic circle in the middle. Take the quinoa mixture and put it in the circle. When the entire mixture is poured in, push with a spoon on the quinoa. This way everything will stick together and if you take off the circle later, everything will stay in place.
Put everything in the fridge, this way you make sure that everything stays in place even better. Leave it there for about 15 minutes. Now carefully take off the circle, by pulling it upwards. You can take a spoon and push the quinoa mixture downwards to make the proces a little easier. Be very careful and not too fast, because this is the part where it is very easy to fall apart.
Now you can start decorating, I used some lettuce leaves and cucumberes cut in to quarters to put on the sides.
I served this with some kidney beans and some vegetables that I ‘stir-fried’ in water instead of oil. The fresh flavour of quinoa tower fit well with the warmer and creamier texture from the kidney beans and vegetables.