
How to use Quinoa?
I’m struggling to say the word, let alone cook with it.
[Pronounced keen-wah, as I understand it.]
My husband was making beer battered fish on the weekend
so a perfect time to test out a fresh side salad.
ORGANIC QUINOA SALAD
Serves 6 as a side salad.
Ingredients
1 cup organic (white) quinoa, rinsed
2 cups water
1 kg Roma tomatoes, halved
2 tbsp extra virgin olive oil
2 cloves of garlic
100 grams baby rocket leaves, rinsed
1 Lebanese cucumber, deseeded and diced
100 grams snow peas, blanched in boiling water, rinsed in cold water, diced
Dressing
2 tbsps lemon juice, strained
2 tbsp extra virgin olive oil, extra
1 tbsp white wine vinegar
handful of chopped fresh Continental parsley leaves
Method
1. Preheat oven to 110 degrees C.
2. Place biscuit rack over large baking tray. Place Roma tomatoes cut side
up on rack, drizzle with olive oil and season with salt and pepper.
Cook for 3 hours. Add garlic to rack and cook all for a further 1 hour.
Remove from oven, chop cooked tomatoes in half.
Set garlic aside for dressing.
3. Place quinoa in saucepan wih 2 cups water and cover with lid.
Bring to boil then turn to low and simmer for appoximately 10-12
minutes or until all water absorbed. Rinse in colander and allow to cool.
4. Place all prepared ingredients into a large mixing bowl and toss together.
5. Squeeze roast garlic cloves into a bowl. Add dressing ingredients and
mix well with a fork. Add to salad and toss until incorporated.
6. Serve as a side dish to deep fried beer battered fish or seared salmon
steaks with reduced balsamic vinegar drizzled over.
Alternate Serving Suggestions
1. Can’t be bothered with the slow-roasted Roma tomatoes?
Replace with a punnet or two of halved cherry or mini-Roma tomatoes
and use 1 clove freshly crushed garlic in the dressing.
2. Omit dressing and mix with 2 tins of store bought Salmon in
Sweet Chilli Sauce for a Thai inspired version.
3. Add a handful of chopped pitted Kalamata Olives and serve with
slow-cooked Greek Lamb, Tzatziki Dip and Pita Bread.