Tuesday, January 13, 2009

Quinoa makes a come back.

Nothing much to say, more kitchen-bitching.

Quinoa Salad
serves 8

2 cups of cooked quinoa
1 bunch of parsley, leaves only, roughly torn by hand
1/3 bunch of mint, leaves only, shredded
2 bunches of broccolini
500 g fresh peas, podded
2 bunches of baby asparagus, sectioned
2 handfuls of almonds and walnuts, roasted and chopped
goats curd
1 lemon
salt
pepper

Mix the quinoa and herbs together while warm. Blanch the broccolini, peas and asparagus and add to the quinoa mix and toss. Season with lemon juice, salt and pepper.

Dollop goats curd over the top and top with the nuts and serve.

2 comments:

I'm Philippa O said...

hey thanks for stopping by. this salad looks great, i think i'll be trying it out sans goats curd once i can bear to part with the cash for a bag of quinoa

bunchesmcginty said...

Quinoa is actually not that expensive if you go to the market and scoopy-scoopy away at the Organic section and bat your eyelashes.

Health food stores suck balls for purchasing alternative grains.

And I guess if you're going sans goats curd, you can always dollop on some hummus and eat, eat away.