Quinoa is such a joyful ingredient to cook with and eat. It’s versatile, healthy, and delicious with wonderful texture. This salad recipe requires a little more effort than ones you just toss everything in and mix. But when it’s done I promise it will be a showstopper. Great as a light main or an appetizer served at a dinner party.
- Prep time: 20mins
- Cooking time: 25mins
- Serves: 2 (as a main)
Ingredients
Quinoa salad
- ½ tbsp. olive oil
- 1 cup. quinoa
- 1 cup. organic vegetable stock
- 1 cup. water
- 70g. reduced fat feta cheese
- generous handful (about 60g) of your favorite greens
(spicy) candied walnuts
- ½ tbsp. olive oil
- 1 ¼ cup. walnut
- ¼ cup. freshly squeezed orange juice (1/2-1 orange)
- 3 tbsp. pure honey
- 2 tsp. muscovado (dark brown) sugar
- 1/2 tsp. cayenne pepper (optional)
Orange honey vinaigrette
- 1 tbsp. olive oil
- 1 tsp. red wine vinegar
- 2 tsp. pure honey
- ¼ cup. freshly squeezed orange juice (1/2-1 orange)
- salt & pepper to taste
Heat ½ tablespoons of olive oil in a pot and add quinoa. Toast gently for 2-3 minutes until they start popping and release nutty aroma. Pour the water and stock in (make sure not to stand too close to the pot) the liquid should boil immediately. Stir, turn the heat down to low, bring it to a gently simmer and cover. Cook for 20 minutes.
While Quinoa is cooking, prepare walnuts. Mix honey, orange juice, musovado sugar and cayenne pepper in a cup. Coat a medium heat pan with ½ tablespoon of olive oil. Add walnuts toast them for 30 seconds. Pour honey and orange juice mix in. Stir gently for 2-3 minutes turn the heat down to low. Continue to stir for 3-4 minutes until liquid is reduced and walnuts turn dark brown. Remove from the heat, place walnuts onto a baking paper. Immediately use a spoon or fork to separate the nuts (don’t use your hands). Leave them to cool for 5 minutes before you add them to salad.
Once quinoa is cooked, uncover and remove from the heat. Mix all ingredients for orange vinaigrette and pour half into cooked quinoa. Toss in green leaves, candied walnuts and feta cheese with the rest of vinaigrette and mix well. Add a final touch of fresh orange zest.
