But I digress.
I was asked yesterday for some salad ideas that are more substantial than just a green salad. Two of my favourite ingredients for a salad are couscous and quinoa. And I generally use them interchangeably.
|Quinoa is cooked in a similar fashion to rice - using the absorption method|
|Cooked quinoa has a white edge around it with a translucent centre|
What you need:
1 cup raw quinoa
1/2 red onion, finely chopped
1/4 cup of pepita seeds
1/4 cup sunflower seeds
1 cup chopped basil and/or Italian parsley (about a bunch)
1 punnet of cherry tomatoes
1/2 bunch of asparagus, woody ends removed, cut into thirds
1 piece of preserved lemon, finely chopped (optional)
juice of a lemon
2 tablespoons of olive oil
cracked black pepper
What to do:
- Cook the quinoa according to directions on the packet. Once cooked, put it into a large bowl to cool
- Dry-fry the pepita and sunflower seeds - I just do this on the stove in a fry pan with no oil. It takes about 2 minutes, but be careful to watch them so they don't burn
- Steam the asparagus - I do it in the microwave for about 45 seconds.
- Once the quinoa has cooled slightly, add all the other ingredients and mix together.
- Serve as part of a meal - I love it with BBQ chicken or lamb.
This makes enough for 4 people as a meal or about 8 as a side. It tastes even better the next day.
|Beautiful orange balsamic (left) and blood orange olive oil (right)|
I have made it before using leftover roast veggies (pumpkin, fennel and beetroot are particularly good), adding some fetta or goats cheese and olives, using flavoured olive oils (my current favourite is a beautiful blood orange oil I bought from the Black Pearl Epicure warehouse sale) or flavoured vinegars (again, a gorgeous bright orange balsamic vinegar also from Black Pearl).
While I have listed this as a summer salad, it's also great in winter.
What are your favourite summer salads?