For an easy mid-week health kick, try this easy recipe for Annabel’s Quinoa Salad. If using dried quinoa, rinse it in a sieve under cold water before following the instructions on the packet. Once it is cooked and all the water has been absorbed, remove from the heat and leave uncovered for about 5 minutes, then fluff up the quinoa with a fork.
Ingredients
250g packet red and white quinoa (cooked weight)
1 x 198g sweetcorn, drained
½ red pepper, deseeded and diced
4 spring onions, sliced
4 tbsp cashew nuts, finely chopped
30g sultanas
1 x 198g sweetcorn, drained
½ red pepper, deseeded and diced
4 spring onions, sliced
4 tbsp cashew nuts, finely chopped
30g sultanas
Dressing
2 tbsp balsamic vinegar
½ clove garlic, crushed
Dash of sugar
6 tbsp light olive oil
½ clove garlic, crushed
Dash of sugar
6 tbsp light olive oil
Method
- Open the packet of quinoa. Place in a bowl. Add 100 ml of water. Cover with clingfilm and make some holes . Cook in the microwave for 6 minutes until fluffy. Leave to stand until cold.
- Add the remaining ingredients to the quinoa and season.
- Mix all of the dressing ingredients together . Pour over the salad.
- Chill for 30 minutes before serving.
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