½ cup red quinoa
½ cup white quinoa
2 tsp olive oil
2 cups water
4 spring onions or 1 red onion
½ yellow capsicum
½ red capsicum
½ cucumber (seeds removed)
2 stalks celery
1 corn cob, blanched (no kernels)
¹/³ cup dried cranberries
½ cup toasted almonds, chopped
½ cup fresh herbs – parsley, basil, mint and coriander work well
For the dressing
¼ cup olive oil
1 garlic clove, crushed
Juice of 1 large lemon
½ tsp chilli paste
2 tsp Dijon mustard
Rinse quinoa in a fine sieve under running water for several minutes.
Drain well. Sauté quinoa for 1 minute in heated olive oil and then add the water. Cover and bring to a boil.
Reduce heat, simmer for 15 minutes, until all liquid has been absorbed. Remove from heat and leave to stand covered for 5 minutes. Remove lid and allow grains to cool.
Cut vegetables into small cubes. Place quinoa, vegetables, cranberries, almonds and herbs into a bowl. Mix and season.
Place all dressing ingredients in a screw-top jar and shake well.
Drizzle dressing over salad, mix thoroughly and refrigerate to allow flavours to infuse before serving.
Extracted with permission from The Devonport Village Cookbook ($49 from devonportvillagecookbook.co.nz)
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