Quinoa Salad

A spring salad to boot. Cook the quinoa and everything else is raw- packed with nutrients, vitamins, minerals and flavour!

Ingredients: 50g kale, 5 multi-coloured heritage radishes, 120g cherry tomatoes, 1 baby cucumber, 1 carrot, 2 stems of tarragon and 2 stems of parsley.

From the larder: 160g quinoa, 5tbsp olive oil, 1tbsp balsamic vinegar, 1 tsp honey, juice of ½ a lemon, salt and pepper (optional: any grilled meat or fish).

Instructions:

  • Place the quinoa in a saucepan, cover with double the volume of water, bring to the boil and simmer for 10 minutes.
  • Roughly chop the kale, place in a salad bowl and squeeze over the juice of ½ a lemon and a pinch of salt. Massage for a minute or so that the kale breaks down and becomes slightly softer. Leave in the bowl while you prepare other veg.squeezing lemon
  • Slice the radishes, quarter the tomatoes, quarter the cucumber length ways and then slice it, peel and grate the carrot and chop the parsley leaves.grating carrots
  • Make a dressing by whisking together the oil, vinegar and honey and mix in chopped tarragon leaves.
  • Test the quinoa and if ready (soft but still with a little bite), remove from the heat and drain any remaining excess water.
  • Add the veggies and quinoa to the salad bowl with the kale and then stir in the dressing and mix well to ensure salad is fully dressed.kale in salad bowlmixing salad
  • Serve on it’s own or with any meat/fish accompaniment and enjoy this raw bowl of goodness.DSC_0361