Salad of shoots, nuts, peas and leaves with red quinoa
Quinoa is native to the Andean region of South America where it is the principal food of the area.
Often considered a grain, it is actually a seed that is celebrated for its high levels of protein and vitamins B & E and iron. An instant alkaliser.
I discovered the tea towel method when I was working at Minami Japanese restaurant as they would complete absorption method rice this way.
1 cup red quinoa, rinsed and drained
1 cup water
100 grams assorted sprouts sprouts – mung, snowpea, mustard cress
50 grams green peas, cooked
1 tablespoon mint, finely shredded
50 grams raw almonds, roughly chopped
1 teaspoon linseeds, lightly crushed
4 tablespoons cup extra virgin olive oil
1 tablespoon apple cider vinegar
1 lime, zest and juice
Cracked black pepper
- Place quinoa in a saucepan and cover with 1 cup of water. Bring to the boil, reduce heat and simmer gently without the lid until nearly all of the liquid has been absorbed
- Cover pot with a folded tea towel and then place lid so as to absorb remaining liquid and the quinoa has started to split from the husk and become slightly translucent. Fluff it with a fork
- Combine sprouts, peas and mint leaves, almonds and linseeds with cooked quinoa
- Whisk dressing ingredients together well and gently toss through the salad