Thursday, April 30, 2015

Warm Quinoa Salad

I whipped this up in a cooking class yesterday. Super refeshing, quick and easy, and great for the warmer weather. The portions are for 1-2 servings specially for those who live alone.
Love Chef Mel xx

Warm Quinoa Salad

1/2 cup quinoa
1 cup spring water
1 inch strip kombu
1 cup sweet corn, edemame or peas
1 teaspoon freshly grated lemon zest
1-2 tablespoons lemon juice
1 tablespoon extra-virgin olive oil
1 tablespoon chopped basil
½ teaspoon salt
1 celery stalk finely diced
1/4 cup drained and diced roasted red peppers - can use fresh if preferred
2-3 tablespoons toasted and chopped walnuts

Toast quinoa in a dry skillet over medium heat, stirring often, until it becomes aromatic, about 3-5 minutes.
Meanwhile, bring the water and kombu to a boil in a pan on a medium heat.
Add the quinoa and return to a boil.
Cover, reduce heat to a simmer and cook gently for 10 minutes.
Remove the lid and add the sweet corn (peas or edemame). Cover and continue to cook until the corn and quinoa are tender, 5 minutes longer. Remove and place into a serving bowl.
Add the celery, and peppers and mix gently.
Whisk the lemon zest, lemon juice, oil, basil and salt in a small bowl. Toss to combine with the quinoa. Serve with chopped walnuts and fresh basil.

1 comment:

  1. Thenks. Looks delicious. Do you need to rinse the quinoa first?