Quinoa is a light and textured alternative to rice or pasta. In comparison to cereal grains like wheat, quinoa can provide monounsaturates (heart-healthy fats) and also provide small amounts of the essential omega-3 fatty acid.
Enjoy this salad in the summer when strawberries and raspberries are at their best!
75g or 85g of quinoa (raw, uncooked)
To cook the quinoa:
For two servings take 75g; once familiar with the amount it won’t be necessary to keep measuring it.
Before cooking, rinse the quinoa in a small saucepan several times with cold water.
Once the kettle has boiled pour 1 1/2 cups of water over the quinoa. You may also add a pinch of salt, pepper and lemon to boost flavour. Place a lid on and rapidly bring to the boil, turn down to simmer for approximately 8 minutes.
As the grain
Once drained, stir in a little olive oil (and a pinch of rock salt) before serving to stop it sticking (even if you are going to let it cool and then freeze).
Batch cooking & storage:
Cooked quinoa lasts longer than rice and can be kept in the fridge for two days. Batch cook and put into smaller daily portion containers or freezer bags once cooled. You can then take one out to defrost for the next day when required. Quinoa does not need to be re-heated to be eaten but can safely be re-heated if desired.
Combine dressing ingredients in blender or food processor and process until smooth.
Just before serving, pour over salad and toss. Garnish with nuts.