This simple, tasty dish combines the nutty taste and texture of quinoa with deep, vibrant vegetables and a tangy citrus edge.
Ingredients
Naturally, the vegetables should all be fresh and bursting with life.
The olive oil, white wine vinegar and any other condiments should be good quality – you’ll get out of the dish what you put into it!
1/2 red onion – finely diced
2 ripe medium sized good quality tomato – diced
5 kale leaves, stalks cut off at the bottom – very finely chopped
1 large handful of baby spinach leaves – finely chopped
Squeeze of limejuice
1 tablespoon good quality white wine vinegar
Salt & pepper
Dressing
1 tablespoon good quality white wine vinegar
Juice of 1/2 lemon or lime
1 tablespoon extra virgin olive oil
Maldon sea salt & freshly ground pepper to taste – approx 1/4 teaspoon salt, few good grinds pepper
Quinoa
1 cup red or black quinoa
1 tablespoon good quality extra virgin olive oil
Maldon sea salt & freshly ground pepper to taste – approx 1/2 teaspoon salt, few good grinds pepper
Instructions
First cook the quinoa. In a medium saucepan mix the quinoa with 2 cups of water, and then heat on a medium flame until the water starts to boil. Turn the heat down very low, stir, put the lid on the pan and cook for 15-20 minutes (depending on your cooker and pot, start checking and tasting after 15 minutes).
Now the quinoa is cooking, make the dressing. Just put all the ingredients in a jam jar with a lid and shake it well. Leave it to settle.
Once the quinoa is cooked it should be firm – or al dente – to the taste, with white sprouts now protruding from the slightly fluffy grain. Have a look at it, taste it and when you’re happy it’s done, take the pan off the heat and add the olive oil and salt & pepper, stirring well.
quinoa salad
This is how the cooked quinoa should look...
You need the quinoa to cool for a while – until it’s lukewarm – before you mix it with the vegetables – spread it out onto a plate so it cools more quickly if need be.
Now take the red onions and put them in a large-ish salad bowl (this the bowl you’ll be serving it in, so make it a nice one!) and mix in the lime juice, white wine vinegar, salt & pepper and mix well.
A couple of minutes later add the tomatoes and mix well.
Then wait a couple more minutes before adding the quinoa and mixing well (I’d suggest using your hands).
Now add the dressing, and again, mix well.
If you have time, you can leave the flavours to develop for 10 minutes or so, but if not it doesn’t matter.
Then add kale & spinach, mix well and serve.
Ingredients
Naturally, the vegetables should all be fresh and bursting with life.
The olive oil, white wine vinegar and any other condiments should be good quality – you’ll get out of the dish what you put into it!
1/2 red onion – finely diced
2 ripe medium sized good quality tomato – diced
5 kale leaves, stalks cut off at the bottom – very finely chopped
1 large handful of baby spinach leaves – finely chopped
Squeeze of limejuice
1 tablespoon good quality white wine vinegar
Salt & pepper
Dressing
1 tablespoon good quality white wine vinegar
Juice of 1/2 lemon or lime
1 tablespoon extra virgin olive oil
Maldon sea salt & freshly ground pepper to taste – approx 1/4 teaspoon salt, few good grinds pepper
Quinoa
1 cup red or black quinoa
1 tablespoon good quality extra virgin olive oil
Maldon sea salt & freshly ground pepper to taste – approx 1/2 teaspoon salt, few good grinds pepper
Instructions
First cook the quinoa. In a medium saucepan mix the quinoa with 2 cups of water, and then heat on a medium flame until the water starts to boil. Turn the heat down very low, stir, put the lid on the pan and cook for 15-20 minutes (depending on your cooker and pot, start checking and tasting after 15 minutes).
Now the quinoa is cooking, make the dressing. Just put all the ingredients in a jam jar with a lid and shake it well. Leave it to settle.
Once the quinoa is cooked it should be firm – or al dente – to the taste, with white sprouts now protruding from the slightly fluffy grain. Have a look at it, taste it and when you’re happy it’s done, take the pan off the heat and add the olive oil and salt & pepper, stirring well.
quinoa salad
This is how the cooked quinoa should look...
You need the quinoa to cool for a while – until it’s lukewarm – before you mix it with the vegetables – spread it out onto a plate so it cools more quickly if need be.
Now take the red onions and put them in a large-ish salad bowl (this the bowl you’ll be serving it in, so make it a nice one!) and mix in the lime juice, white wine vinegar, salt & pepper and mix well.
A couple of minutes later add the tomatoes and mix well.
Then wait a couple more minutes before adding the quinoa and mixing well (I’d suggest using your hands).
Now add the dressing, and again, mix well.
If you have time, you can leave the flavours to develop for 10 minutes or so, but if not it doesn’t matter.
Then add kale & spinach, mix well and serve.
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