Project Description

For a 8-10 servings you need

300ml raw quinoa

2ml salt

600ml water

10ml powdered vegetable stock

To prepare

Place the above in a saucepan and boil for about 20 minutes until the quinoa is cooked.  Drain off any excess liquid and let the grain cool to room temperature.

For the dressing is a basic Chimichurri Sauce or you can use a shop bought Pesto:

Chimichurri recipe

Approximately 250ml finely chopped fresh herbs (parsley, coriander, basil, mint)

2-4 cloves garlic, crushed

2-4 chillies, I like red for colour, but you can use green, finely sliced

Zest of a medium-sized lemon or orange, or both

25ml lemon juice

25ml white wine vinegar (you can also use vinegar from capers)

Approximately 200ml olive oil

Mix all ingredients together, store in air-tight container in the fridge.

The olive oil will set, so remove it from the fridge about an hour before serving.

Shelf life: about 14 days

Additional ingredients

For the above quantity of quinoa you need 150ml Chimichurri or Pesto

50ml olive oil

1-2 avocados sliced or cubed, drizzled with some lemon juice to prevent discoloration

Optional: 1 can black beans drained

Optional: 20ml capers, drained

Optional: 100ml halved, de-pitted black olives

Optional: 150ml cubed feta

Rocket leaves

To assemble the salad

Add the dressing and the oil to the cooled quinoa

Add the drained black beans (optional)

Toss it to distribute it well

Just before serving add the capers, olives or feta (optional)

Top with avo

Add rocket leaves to form a wreath around the edge

Best served at room temperature