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Basil's Quinoa Salad

A community recipe by

Not tested or verified by Nigella.com

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Introduction

A really bright and colourful salad that is extremely healthy and nutritious. Completely delicious too. The veg listed below are just ideas, anything works here, especially roasted veg. the texture works so well with the quinoa. avocado's buttery texture is a must however! The iranian barberries are well worth the effort if you can find them, otherwise any sharp dried fruit - or leave it out.

A really bright and colourful salad that is extremely healthy and nutritious. Completely delicious too. The veg listed below are just ideas, anything works here, especially roasted veg. the texture works so well with the quinoa. avocado's buttery texture is a must however! The iranian barberries are well worth the effort if you can find them, otherwise any sharp dried fruit - or leave it out.

Ingredients

Serves: -

Metric Cups

For the Salad

  • 250 millilitres quinoa
  • 500 millilitres water
  • 1 beetroot (roasted or boiled)
  • 2 courgettes (cut on the diagonal and roasted in olive oil)
  • 1 hass avocado (cut into cubes)
  • 1 handful fresh coriander
  • 2 spring onions
  • 1 tablespoon pinenuts
  • 1 tablespoon iranian barberries (cranberries would work)

For the Dressing

  • 3 tablespoons extra virgin olive oil
  • 1 tablespoon cider vinegar
  • 1 black pepper
  • 1 Maldon salt
  • ¼ teaspoon fennel seeds (optional)

For the Salad

  • 9 fluid ounces quinoa
  • 18 fluid ounces water
  • 1 beet (roasted or boiled)
  • 2 zucchini (cut on the diagonal and roasted in olive oil)
  • 1 hass avocado (cut into cubes)
  • 1 handful cilantro
  • 2 scallions
  • 1 tablespoon pinenuts
  • 1 tablespoon iranian barberries (cranberries would work)

For the Dressing

  • 3 tablespoons extra virgin olive oil
  • 1 tablespoon apple cider vinegar
  • 1 black pepper
  • 1 sea salt flakes
  • ¼ teaspoon fennel seeds (optional)

Method

Basil's Quinoa Salad is a community recipe submitted by basilfawlty and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • Take one cup of quinoa grain and add two cups of water.
  • Allow to stand for 15 minutes.
  • Bring to boil.
  • Simmer for about 15 minutes, until completely absorbed.
  • Run cold water through the grain to cool down and then drain.
  • Roast your beetroot and courgettes.
  • Mix up the dressing ingredients and put in a bowl.
  • Add the drained quinoa.
  • In a dry pan dry toast the pine nuts until coloured lightly.
  • Fry the barberries for a few seconds in a spoon of olive oil.
  • Add the roasted beetroot, roasted courgettes, avocado, spring onions, coriander.
  • Mix thoroughly.
  • Add toasted pine nuts and barberries.

  • Take one cup of quinoa grain and add two cups of water.
  • Allow to stand for 15 minutes.
  • Bring to boil.
  • Simmer for about 15 minutes, until completely absorbed.
  • Run cold water through the grain to cool down and then drain.
  • Roast your beet and zucchini.
  • Mix up the dressing ingredients and put in a bowl.
  • Add the drained quinoa.
  • In a dry pan dry toast the pine nuts until coloured lightly.
  • Fry the barberries for a few seconds in a spoon of olive oil.
  • Add the roasted beet, roasted zucchini, avocado, scallions, coriander.
  • Mix thoroughly.
  • Add toasted pine nuts and barberries.

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