Recipe: Ruth Pretty’s Eat-Your-Heart-Out Quinoa Salad
Keep Christmas fresh with this nutrient-packed, flavourful quinoa salad
Words & recipe: Ruth Pretty Styling & photos: Carolyn Robertson
Serves 8 to 10
For the quinoa:
2 tablespoons olive oil
½ medium-large onion, peeled and finely diced
2 cloves garlic, crushed
1½ teaspoons flaky sea salt
1½ teaspoon cinnamon
½ cup dill
½ cup roughly chopped parsley
2 teaspoons finely grated lemon zest
2 tablespoons extra virgin olive oil
¼ teaspoon freshly ground black pepper
For the vegetables:
3 small cos lettuce hearts, cut into 4 lengthwise
18 cherry tomatoes, halved
½ large cucumber, cut into 2cm chunks
10 radishes, quartered
4 avocados, halved, peeled, cut into 2cm chunks juice of half a lemon
120g dried cranberries
100g lightly toasted pistachio nuts
Simple Vinaigrette (recipe below)
Make the quinoa first. Heat the olive oil in a medium pot. Add the onion and cook for 2 to 3 minutes, until soft and translucent.
Add garlic and cook for another 30 to 40 seconds, until soft. Stir in the quinoa, 550ml water and ¾ teaspoon of salt. Bring to a boil, then cover and reduce the heat. Simmer for 10 to 12 minutes until the water is absorbed and quinoa is tender.
Remove from the heat and cool completely. Add cinnamon, dill, parsley, lemon zest and juice, and the second measures of extra virgin olive oil and salt. Fluff up the quinoa with a large fork.
Pile the quinoa in centre of a presentation platter and arrange the vegetables around it. Mix the lemon juice and cranberries, then microwave for 20 seconds. Scatter them and the juice over the quinoa, along with the pistachios.
Serve the vinaigrette alongside.
Whisk together ½ cup extra virgin olive oil and 2 tablespoons red wine vinegar. Add salt and pepper to taste. Makes about ½ cup
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