Celebratory jewelled quinoa salad

Food24
6 - 8 servings Preparation: 10 mins By Food24
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Ingredients (18)

2 litres stock — vegetable
2 bay leaves
750 ml dried quinoa
60 ml olive oil — extra virgin
2 cloves garlic — cloves, minced
30 ml cumin — ground
15 ml coriander — ground
60 ml lemon juice
250 ml fresh flat-leaf parsley — chopped
250 ml fresh coriander — chopped
125 ml fresh chives — chopped
125 ml fresh basil — chopped
1 red chilli — deseeded and chopped
100 g whole almonds — roasted and roughly chopped
250 ml pomegranate rubies
180 g danish feta — crumbled
salt — to taste
pepper — to taste
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Method:

Get a medium to large pot onto the stovetop on a high heat, pour in the vegetable stock and bring to a rapid boil. Turn the heat down to medium, then add the bay leaves and quinoa. Simmer on a medium heat for 15–20 minutes, then strain the quinoa of excess liquid and discard the bay leaves. Fluff the quinoa with a fork to let out some steam and set aside to cool for 10 minutes.

While the quinoa cools, get a pan onto the stovetop on a medium heat. Heat the olive oil, then sauté the garlic gently to flavour the oil. Stir in the ground cumin and coriander. Lightly fry the spices together with the garlic until it all starts smelling very fragrant (be careful not to burn the spices here, this can literally happen in an instant so keep an eye open).

Tip the cooled quinoa into a mixing bowl, add the spiced garlicky olive oil and mix thoroughly.

Pour over the lemon juice, and then add all of the fresh chopped herbs, chilli, almonds, pomegranate rubies and Danish feta (saving a bit of each of these to top the salad at the end). Mix everything through, and season to taste with salt and black pepper. Plate up, top with the reserved ingredients … and feast!

Reprinted with permission of Kate Lund and Rebecca Lund from their Delish Sisters cookbook published by Penguin Random House South Africa.

Celebratory jeweled quinoa salad

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