Posts Tagged ‘salad’

Quinoa salad

Quinoa is grown in the Andes and has shot to fame–though how to pronounce it is still a question. We’ve settled for keen-wa (sometimes I revert to keen-o-wa!). It comes in a number of colours though so far I’ve only seen red and white and has a reputation for being easily digested. It is gluten free.

A salad for all seasons this. Light and fluffy white quinoa is laced with thinly sliced red onion and flavored with lemon juice, olive oil, mint and parsley.

It looks good on a favourite plate and has surprising depth of taste.


It’ll feature in my new book, Healthy Eating for Life (to be published in January 2014).

Serves four

1 cup/6oz quinoa (white preferably, for the look)

2 cups/12 floz vegetable stock—I use organic vegetable stock cubes

1 small bunch each parsley and mint–chopped

Half a small red onion—sliced thin

1½ tbsp freshly squeezed lemon juice

1 tbsp olive oil

salt and freshly ground black pepper

Place a saucepan over a low heat and pour in the quinoa.

Let it dry roast for 5 minutes–stirring all the time.

Add the stock and bring to a simmer.

Cover and cook for about 20 minutes–until the quinoa has absorbed the liquid and has puffed up.

Set aside to cool.

Add the oil and lemon juice to the cooled quinoa and stir in with a fork.

Fold in the mint and parsley, again stirring them with the fork.

Season with salt and pepper to taste.

Transfer the salad to a pretty plate.

Sprinkle with some more mint and parsley.

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Doing our best to avoid the outside world–too hot to shop!

I found a bottle of cannellini beans in the larder and a jar of home-made pesto that was still good in the fridge.

These along with the two and a half courgettes (zucchini) and some must-be-used green and red cherry tomatoes from the garden, put me in mind of a salad we had last summer that hit the spot and had–I couldn’t help noticing–been approved by a higher authority.

The original from The Riverford Farm Cookbook

Lunch, I thought.

The pesto was a happy addition to last year’s version.

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