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
