Quinoa Salad

Note: it is keen-waa by the way: the people of Peru are the Quechua [ketchua], this is one of their words.  Remember Quetzalcoatl?
Note: if keeping for a while, keep back some of the lime juice to add just before serving as the quinoa absorbs it with time and the flavour becomes less clear.
Note: you could try adding toasted corn and fresh chilli.

Ingredients

Method

  1. Pre-heat the oven to 200 C.
  2. Put all of the quinoa into a saucepan with the water and 0.25 tsp salt and bring to the boil for 15 minutes.
  3. Turn off the heat, cover and leave to stand for a further 5 minutes.
  4. Transfer to a bowl to cool.
  5. Put the aubergine and courgette into another bowl, pour over 2 tsp virgin olive oil, a pinch of salt and some freshly ground black pepper and combine very well.
  6. Put 1 tsp olive oil in a shallow roasting tin and spread it over the base.
  7. Put the aubergine and courgette into the roasting tin in a single layer.
  8. Cut the tomatoes in half and scatter them over the top of the aubergine and courgette.
  9. Put this into the oven on a high shelf for 25 minutes or until the aubergine and courgette are soft and the tomatoes browned.
  10. Remove from the oven and leave to cool.
  11. When the quinoa has cooled, add the chopped basil and three quarters of the lime juice and stir well.
  12. Add to the quinoa the cooled roasted veg, the chopped peppers and mix gently.
  13. Depending on your taste, add more lime juice, salt and black pepper.
  14. Serve at room temperature.


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