Recipes

Quick Quinoa Salad

Quick Quinoa Salad Category: Starter
Cooking Time: 15-20 minutes
Portions:

My Signature Dish by Jasmine Harman, Stir it up May 2013

Ingredients

Quinoa (white, red or black)

ripe avocado

cooked puy lentils

rocket

spring onion

broad beans

pumpkin seeds

fresh mint

cucumber

feta cubes

sugar snap peas

seasoning

For the dressing:

creme fraiche

fresh mint

fresh lemon juice

seasoning

Instructions

1

Cook the quinoa in boiling water (the same way as you cook rice) until the germ separates from the seed (you will see a tiny curled spiral appear on each grain) follow the cooking instructions on your packet but if cooking from dry, it normally needs to simmer for 15-20 minutes. I like to season the water with Marigold Bouillon but you can use any stock (or none if you prefer). The texture of the quinoa should be light and fluffy once cooked. Whilst it is simmering, get the other ingredients prepared.

2

If you are using pre-cooked puy lentils, simply heat them through. If you are using dried then you've got too much time on your hands! Just kidding - they normally only need around 25 minutes until tender and don't require soaking overnight which is a bonus but I tend to use pre-cooked.

3

Broad beans (or peas or soya beans etc) cook in boiling water until tender.

4

Chop the spring onion, cucumber and mint and add to a large bowl.

5

You can leave the sugar snap peas whole or chop them in half and add to the bowl.

6

Cube the feta and add to the other ingredients.

7

Toss in a handful of pumpkin seeds and rocket.

8

Peel and cube the avocado, or for a more rustic texture, use a teaspoon to spoon little mouthfuls into the bowl.

9

When the lentils and quinoa are done, add them to the bowl too, season to taste and lightly mix everything together, taking care not to over mix.

10

Serve whilst warm with fresh mint to garnish and a drizzle of your dressing on top. This is lovely with a home-made quiche.

Sitemap  |  Site Credits