Salad of shoots, nuts, peas and leaves with red quinoa

Red quinoa with shoots, nuts & peas

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
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