Starters and salads, quinoa, cranberries, currants, low GI
Put a kettle on to boil. Put the quinoa in a large sieve and rinse it thoroughly several times in cold running water to remove its bitter flavour.
Put the quinoa in a saucepan with 500ml (18 fl oz) of boiling water and a pinch of salt and return to the boil. Cover, reduce the heat and simmer for 15 minutes, or until the grains are tender but not mushy. Strain over a large bowl to catch the cooking liquid, then set both aside.
Toast the pine nuts in a dry frying pan for 1-2 minutes until they are golden brown. Transfer the quinoa to a large bowl and stir in the celery, onion, pepper, cranberries, currants, and pine nuts.
To make the dressing, mix together the coriander, cumin, lemon juice, paprika and parsley. Add up to 4 tablespoons of the quinoa cooking liquid until you have the desired sharpness. Season to taste, then stir it into the salad. Garnish with parsley and serve.
- 180g (6½oz) quinoa grains
- Salt and black pepper
- 2 tablespoons pine nuts
- 1 stick celery, finely diced
- 50g (1¾ oz) red onion, finely diced
- ½ yellow pepper, deseeded and
- finely diced
- 12 dried cranberries, snipped
- into pieces
- 50g (1¾ oz) currants
- For the dressing:
- ½-1 teaspoon ground coriander
- ½-1 teaspoon ground cumin
- 1 tablespoon lemon juice
- ½ teaspoon paprika
- 1 tablespoon chopped fresh
- To garnish: fresh flat-leaved parsley
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