Linseed & Quinoa Salad Recipe

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I found out this week that linseeds are good for lowering cholesterol. There has been some new research that has shown good evidence for this. A visit to my local surgery led me to an interesting conversation about the benefits of linseeds.
The nurse I was speaking to told me that we can expect to see lots of publicity and news following this new find.The problem is how do you make them palatable as they are not the tastiest things in the world. Linseed Oil is quite unpleasant to my palette. The seeds are much more tolerable although I would never call them delicious.One thing you can do is add a spoonful to your porridge at breakfast.
I also devised this easy linseed and quinoa recipe this week. The linseeds used were straight from the packet and were prewashed. Because this recipe does not involve cooking the linseeds you get the most benefit from just eating them raw.
With the other ingredients you have a very tasty and crunchy salad that can be eaten alone or as a side salad to other things.
Ingredients:
*1 cup kidney beans – soaked overnight and boiled1 cup chick peas- soaked overnight and boiled1/4 cup quinoa prepared in the normal way with 1/2 cup of water1 stick of celery chopped1/4 cup linseeds (I bought some from Julian Graves).
*Juice of 1/2 a lemon.
*1 Cup Low Fat Mayonnaise.
Method:
Soak the kidney beans and chick peas overnight.
Simmer them for 3/4 hour in plenty of water. Drain and cool the beans and chick peas. Bring Quinoa to boil and simmer for 12 minutes. Put the Beans, Chick Peas, Quinoa, Celery and linseeds into a large bowl and mix in the lemon juice.Leave for 5 minutes and add the mayonnaise. Ensure all the ingredients are mixed in well with the mayonnaise.
You can substitute Haricot or Aduki Beans for the kidney beans and chick peas to vary the recipe. You can also add many other ingredients you might prefer. Keep to crunchy type seeds nut and salads so as not to change the character of the recipe.This Linseed and Quinoa Salad is great way to eat both these seeds. The mayonnaise and the beans really make it taste fantastic.
The Salad can be kept in the fridge for up to 24 hours but really tastes best if served straight away.

Ken Jones is the author of the Quinoa Cookbook. Find out the benefits of this super grain and how to cook it. Ken Has written many quinoa recipes that have been published on food expert blogs and websites worldwide.
Find out how you can enjoy quinoa in your daily diet – http://www.quinoa-cookbook.com.
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