I make a variation on this herbed quinoa salad all yr spherical.
Via summer time and autumn, I add candy tomatoes and cucumber, citrus and avocado in spring and persimmon in late autumn/early winter.
Couscous or bulgur wheat might be used instead of quinoa, nevertheless, look out for New Zealand-grown quinoa, out there at most supermarkets.
I imagine there’s a knack to creating a superb salad. A balancing of flavours, together with some sharpness from lemon or vinegar, and a crunch ingredient from the greens used and/or addition of nuts or seeds.
PERSIMMON, HERB & QUINOA SALAD
Preparation time: quarter-hour
Cooking time: quarter-hour
1 cup quinoa, or bulgur wheat
4 cups boiling water
½ tsp salt
juice of ½ lemon, about 3 tbsp
4 tbsp further virgin olive oil
1 cup loose-packed recent herbs i.e. parsley, mint and coriander; chopped
2 spring onions, finely chopped
1 persimmon, peeled and minimize into skinny wedges
3 tbsp pumpkin seeds, toasted
In a saucepan, mix the quinoa, water and salt and prepare dinner till the quinoa is tender, about quarter-hour. Drain properly in a sieve and tip right into a shallow salad bowl to chill.
Put together the remaining substances. Costume the quinoa with the lemon juice and olive oil and test the style, including further lemon if wanted. Fold by means of the chopped herbs and spring onions. Scatter with the persimmon and toasted seeds and serve.
The salad might be made forward of time, including the persimmon and seeds simply earlier than serving.
Nicola Galloway is an award-winning meals author, cookbook writer and culinary tutor.