Quinoa pecan salad

Quinoa with cucumber,herbs and nuts.
 

Recipe from: 11 May 2010
Preparation time: 20 mins
Cooking time: 30 mins
 
 

Ingredients

 
  • 500
    ml
    quinoa, cooked
  • 250
    ml
    pecan nuts, broken in half (pine nuts are also really good)
  • 3
    Tbs
    fresh mint, finely chopped
  • 3
    Tbs
    fresh coriander, finely chopped
  • 100
    ml
    fresh italian parsely, roughly chopped
  • 3
    green onions, finely slice
  • 2
    fresh red chillies, sliced
  • 1
    english cucumber, cubed into small cubes
  • 3
    Tbs
    fresh lemon juice
  • 1
    tsp
    lemon zest
  • 4
    Tbs
    extra virgin olive oil
  • Malden sea salt and freshly ground black pepper to taste
Servings: Change Serving
 
 

Method

 
Combine quinoa with cucumber and all the herbs and the nuts.

In a separate bowl whisk together the olive oil, lemon juice and pour over quinoa.

Gently toss this dressing over making sure that everything is well mixed.

Check and correct seasoning.

Chill for at least 20 minutes before serving to let the flavors blend.

Toss again before serving, and taste to see if more salt and pepper is needed.


 

Read more on: recipes  |  chile
 

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Carving meat
Always allow your roast to rest for 5 to 15 minutes before carving so that the juices can be reabsorbed and the meat presents an even surface when sliced. Use a short- or long-bladed knife, and a two-pronged carving fork with a guard. To prevent the meat from losing juice, steady it with the flat of the fork, rather than piercing.
 

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