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Extract from The Fresh Vegan Kitchen • By David Bailey and Charlotte Bailey • Published by Pavilion

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Cost
$ $ $ $ $
Difficulty
• • • • •
Time
45 mins
Serves
4

with green mustard dressing
Quinoa (keen-wah) is actually a seed, not a grain, but in any case it’s a brilliant alternative to rice or couscous and is something we serve a lot at home. It’s considered a superfood, as it’s a complete protein and contains eight essential amino acids as well as having numerous other benefits. It might seem light and fluffy but it really fills you up without bogging you down and makes a fantastic base for this zesty salad. A spiralizer is a really good piece of equipment for making vegetable ribbons that look beautiful in salads. It’s well worth investing in one, but just use a grater if you don’t have one to hand.

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© 2018 David Bailey / Pavilion · Reproduced with permission. · The Fresh Vegan Kitchen by David & Charlotte Bailey, published by Pavilion. Recipe photography by Liz and Max Haarala Hamilton.
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  • Step 1

    Rinse the quinoa for a minute or so, then drain. Bring the water to the boil in a pan, then add the quinoa and a couple of pinches of salt. Cook on a medium heat for 10–12 minutes until the water is absorbed. Put in a strainer to drain any traces of water before spreading it out on a tray to cool.

  • Step 2

    While the quinoa cools, make the dressing by putting all the ingredients in a blender and combining until smooth. Season with salt and pepper to taste.

  • Step 3

    Assemble the salad by gently mixing the quinoa with the dressing and all the salad ingredients, except the beetroot. Garnish with the beetroot and serve.

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