Quinoa and vegetable salad
Ingredients (Serves 6)
3 cups chicken stock
2 cups quinoa (I mixed it up 1 c white, 1 cup red)
1 knob of butter
1 bunch spring carrots
3 spring onions (finely chopped)
1 bunch of broccolini chopped roughly (you could use normal broccoli)
1 cup corn kernels
6 mushrooms (roughly chopped)
1/2 large sweet potato (cubed)
any other vegetables you may have and want to finish off.
1 clove garlic (crushed)
1/2 lemon zest and juice
2 tbsp garlic oil
1/4 cup of good quality olive oil
2 dsp sherry vinegar
salt and pepper
Method
Bring chicken stock to the boil. Turn heat down to a simmer and add your quinoa. Replace lid on pan.
Put your carrots in a frying pan with a knob of butter and fry medium heat until soft.
Whilst carrots and quinoa are cooking chop up remaining veges.
Steam your sweat potato.
Once carrots are cooked remove carrots from the pan and chop into 1cm pieces.
Add your spring onion, mushrooms and broccoli to the pan you cooked the carrots in and fry on medium heat until slightly browning. Add your sweet potato once steamed and your carrots and corn to the pan, fry for another 2 -4 mins.
Remove your quinoa from the heat once it’s cooked and set aside to cool a little.
Once all your veges are brownish and cooked, add them to the quinoa along with your lemon zest and salt and pepper.
Dressing:
Mix together your garlic, lemon juice, sherry vinegar, and olive oil.
Pour your dressing (not all at once) and mix through salad checking as you go whether or not you need to add more. Once you have the consistency and flavour you like, refrigerate for 30 mins before serving.
