Monday, 30 May 2011
Quinoa, feta and seaweed salad
2 of my friends have recently discovered the delights of this wonderful nutty little grain. Quinoa truly is a super food. It is a great vegetable source of complete protein but is much easier to digest than meat and has a far lower fat content. It is really easy to cook and is amazingly versatile. Use it for a substantial salad, in bakes, as a simple alternative to rice and sprouted it can become a wonderful ingredient in raw muesli. I have to say that this salad recipe has got to be one of my favourite ways to eat it. Alan and Damian, this one’s for you!!
I like to make a big bowl of this to keep in the fridge for a few days. (You can half the ingredients if you think it will make too much)It makes a wonderfully filling lunch or supper served with a little grilled fish and a big leafy salad.
1 tsp. turmeric*
Enough veg stock to cover quinoa by about 2”
A good handful of dried seaweed (see note below)
1 red pepper (deseeded and diced)
1 green pepper (deseeded and diced)
1 small carrot, finely diced
1 red onion, finely diced
½ block of feta cheese, roughly cubed (about 100g)
1 small bunch coriander, chopped
A few mint leaves, finely chopped
For the dressing
4 Tbsps. olive oil
1 Tbsp. balsamic vinegar
1 Tbsp. cider / white wine vinegar
1 tsp. whole grain mustard
1 Tbsp. honey
½ tsp. dried chilli flakes (if using fresh chilli, chop finely and use amount according to taste)
Wash and rinse the quinoa well. Heat a large pot and dry fry the quinoa with the turmeric for 2 mins, stirring continuously.(I love to use turmeric* in as much cooking as possible as it has great anti-cancer properties and gives a wonderful golden yellow colour – indeed the ‘poor- man’s saffron’! However be careful as too much can be bitter). Pour over the stock (be careful as it will splutter!) If you haven’t soaked your seaweed add it in at this point. There is no need to add extra salt as the seaweed (and later the feta) has enough to flavour the quinoa. Bring to the boil.
Turn down the heat and cover pot with a tight fitting lid. Allow to cook undisturbed for 10 – 15 mins until the water has been absorbed. (There should be little dimples on the surface.) Carefully check to see if it is cooked – it should be soft but still have a small bite. If it is not fully cooked add a little more boiling water, cover and cook for another 5 mins.
Once fully cooked and all the water absorbed (If any water remains just drain it off in a large sieve).
Tip quinoa into a large bowl and while it is still hot add all the other ingredients.
Put all the dressing ingredients into a jar with a lid and give it a good old shake!
Pour the dressing into the bowl and toss everything together well. Allow to cool and let all the flavours mingle.
Serve with some extra chopped fresh coriander or parsley. YUM!!
Note: you can really use any seaweed you fancy for this salad. One of my favourites is kombu, I also love sea lettuce and if I’m stuck (like when I made this batch) I just rip up some sheets of dried nori (the stuff you make sushi from) and throw it in at the very end. You can either soak your seaweed before, drain then chop it up and add to the cooked quinoa or as I prefer add dried chopped seaweed to the quinoa as you are cooking it. That way you are getting all the flavour and not losing valuable trace minerals when you chuck out your soaking water!
P.S Really you can throw any combo of veg and herbs that takes your fancy into this salad. Just one word of advice…..Make it big – you will be back for more!!