Following on from last week’s saffron quinoa salad I made this English Quinoa Salad. It is English only because the ingredients added to the quinoa are all readily available in the UK. The taste is very plain and simple due to the omission of the turmeric and saffron from the other recipe.
(Photo coming soon)
50 gms white quinoa
Water – twice the volume of the quinoa
Handful grated fresh carrot
Handful of grated red cabbage
Two fresh tomatoes
1 red pepper – This is not an English ingredient but I had to put one in.
1 tablespoon extra virgin olive oil.
Place the quinoa in a saucepan with the water and bring to the boil.
Simmer for 12 minutes. The quinoa will be absorbed by the water.
If there is any residual water drain it off thoroughly.
Cool the cooked quinoa for 1 hour.
Add all the other ingredients into a large bowl and combine thoroughly.
The liquid from the vegetables along with the extra virgin olive oil and the moisture in the quinoa is enough to provide a simple dressing for this salad.
Store in an airtight container for up to 48 hours.
Do not freeze.