Tuesday, 3 September 2013

Fruity Quinoa Salad

A slightly different way of using quinoa! It is usually added to savoury dishes, but here's an exception, using it as part of a fruit salad.
I thought that the original recipe was a little too dry, and so I added a bit more lemon juice and also agave syrup, and it worked a treat! It was a little too minty for me though, and so I will maybe opt out on that next time and maybe add another little something to it instead! I can also imagine this would be lovely if you serve it topped with some yogurt and additional agave syrup or honey, mmmm!

Fruity Quinoa Salad
(Serves 4, about 235 calories each)

100g dry quinoa
Peaches, apricots and/or nectarines, I used to apricots and a plum, diced
50g toasted hazelnuts, whole or roughly chopped
A handful of fresh mint (If you're into it that is!)
1 tbsp olive oil
Zest and juice of 1 large lemon
1-2 tsp agave syrup

- Boil up a large cup of water and have it in a medium sized pot along with the quinoa (or follow instructions on the packet). Cover and simmer for about 20 minutes, stirring every 5-10 minutes and adding a little bit more water should there not be enough.

- Once cooked, turn off the heat and let it sit for ten minutes, before cooling completely. Mix the olive oil, lemon juice and zest and the syrup and set aside.

- Chop up the fruit and add it to the quinoa along with the mint (if using), pour over the ziny dressing and toss well before serving!

What's your absolute favourite quinoa recipe?

Original source:

- Jules

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