About this project
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.
The Fresh Vegan Kitchen by David Bailey
Published by Pavilion
- A handful of mixed Sprouts , homemade or store-bought
- 2 Beetroot , peeled and spiralized or grated, to garnish
- Salt and Pepper
For the Green Mustard Dressing
- 100 ml Olive Oil
- 1 tbsp + 2 tsp Apple Cider Vinegar
- 1 tbsp Dijon Mustard
- 1 tsp Agave Syrup or other sweetener
- A handful of fresh Parsley
- A handful of fresh Basil
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.
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.
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.