Cold grain salads don’t usually do it for me, but this one – with or without its besties: avocado and a dollop of homemade hummus – hits the spot. It’s a good crowd pleaser, try it out on those who have quinoa in “healthy but dull” box. Part of the appeal is the fresh, sweet flavours from the mint and peas – a pretty heavenly combo. Ideal as a work day lunch or as a picnic; the coloured quinoa is not essential, obvs, but adds a bit of interest. I find the white variety cooks a little quicker, around 10 minutes – whereas the red and black grains take a slightly longer. Taste – and if tender – you are good to go!
This salad is quick and simple to prep. The important element is the red onion dressing which you add to the just-cooked quinoa. It soaks in as the grains cool down and absorb the tangy flavours.
Ingredients (serves 8-ish)
Bunch (4-5) spring onions
Bunch of mint – around 20g
1 large red onion
1 tbsp oil
1 tbsp apple cider vinegar
Juice of 2 lemons/limes
1-2 garlic cloves – crushed
- Simmer the quinoa until just tender: rinse first, dry fry for a few minutes with a pinch of salt then add around 800 ml of water. Cook for 10-15 minutes.
- For the dressing, prepare the red onion by grating or finely slicing with a mandolin. Whisk all the other dressing ingredients together before adding the onion.
- Once the quinoa is cooked, drain off any excess water, return to the pan and stir in the dressing. Leave to one side.
- Steam the peas – around 5-6 minutes if frozen.
- When you are ready to serve – or box up the salad for a picnic/work day lunch – stir in the peas, chopped spring onions and finely shredded mint.