Mixed Vegetables Quinoa Salad
Ingredients
- 125 g White Quinoa
- 125 g Red Quinoa
- 100 g Sweet Corn , frozen
- 100 g Peas , frozen
- 1 Cucumber , peeled and quartered lengthwise, sliced
- 4 Scallions , halved lengthwise and then sliced, white and green parts
- 1 Avocado , chopped in small cubes
- 1 ½ cups Fresh Parsley , leaves picked and finely chopped
- 2 tbsp Capers , roughly chopped
- 1 Litre Vegetable Stock
- 50 ml Lemon Juice
- 2 tbsp EVOO , Extra Virgin Olive Oil
- 1 tbsp dry Coriander , ground
- 1 tsp Fine Sea Salt
- ½ tsp freshly ground Black Pepper
Instructions
- Place a medium size pot on high heat filled with the vegetable stock. Add the quinoa, bring to a boil, cover with the pot’s lid, reduce the heat and simmer for 10’. Add the sweetcorn and peas and cook for 2’ more. Don’t overcook either the quinoa nor the sweetcorn and peas, you want them a bit crunchy. Take out of the pot and run through fine sieve to drain, add to a bowl and pour half the lemon juice. Toss and keep aside to cool.
- To make the salad we to the bowl all the ingredients, mix well and pour the rest of the lemon juice and oil. Season with the salt and pepper and serve on its own or as a side dish.