This is the tastiest quinoa salad I have made this year, inspired by a recipe in Yvette Van Boven's 'Home Made ' recipe book. It made good use of some of our abundant crop of parsley and the last of our rocket.
What intrigued me about this recipe was the combination of smoked paprika and mustard in the dressing giving a slightly smoky and pungent flavour. Thanks Nick for being the taste tester.
1 cup of quinoa ( I used Ceres Organics Super Grain Mix which is a mixture of white, red, and black quinoa and amaranth)
1 tin of whole kernel sweetcorn ( drained)
3 spring onions ( chopped)
1/2 cup of roasted cashew nuts
100 gm of feta cheese ( crumbled or chopped )
1 bunch of flat leaved parsley ( finely chopped)
1 bunch of rocket
1 tbsp of dijon mustard
1 garlic clove ( peeled and smashed)
1 teaspoon of smoked paprika
1/2 cup of olive oil
the juice of 1 lemon (or more to taste)
Method: Cook the quinoa first
Sort through the Quinoa as sometimes small stones are present and it pays to remove these little toothbreakers. Then rinse under running water, In pot , put a cup of Quinoa or Super Grain Mix with 2 cups of watr. Cover and bring to the boil. Reduce heat and simmer until all the liquid is absorbed, about 15 minutes.
Leave to cool until lukewarm.Add the other ingrdeints and stir in the dressing. Season with salt and freshly ground black pepper to taste.