Saturday, 23 July 2011

Garden Bounty Quinoa Salad

It's July and the garden is coming to life! Bored with the usual lunchtime sandwich, I decided to boil up some quinoa and make a summery salad with some of our crop from the garden. This is the perfect salad to make a big batch and have over a couple of days. It's a lot lighter than having a heavy sandwich, which is perfect on a hot, sunny day! 

200g quinoa
1.5 pints water
3 small courgettes, sliced
2 cloves garlic, crushed
5 tomatoes, quartered
Handful of mangetout, sliced
Bunch of curly kale, chopped
2 tablespoons black olives, chopped
4 spring onions, sliced
3 tablespoons red wine vinegar
3 tablespoons extra virgin olive oil
50g sheep's or goat's cheese
Salt and pepper

Rinse the quinoa in cold water, then add to a pan with the cold water. Bring to the boil and cover with a lid and simmer on a low heat for 15 minutes.
Slice the courgettes and fry in light olive oil until cooked (apron 6 minutes), then add the garlic, tomatoes and cook for a further 4 minutes. Add the mangetout and curly kale and take off the heat once the kale is just turning bright green.
Once the quinoa is cooked place in a bowl and add all the ingredients. Maybe leave out the cheese if you are having it over a few days and just crumble in once ready to serve.

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