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

Ingredients

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

 

Preparation

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.