Ingredients
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180 g white White Quinoa
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75 g Red Quinoa
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75 g Black Quinoa
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150 g Radishes
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60 g Pea Shoots
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½ Lemon Juice
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2 tablespoons cold-pressed Rapeseed Oil
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Fronds from 8 stems Dill
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1 teaspoon Nigella Seeds
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Sea Salt
Directions
Once quinoa moves on from its role as flag-bearer for the superfood movement, we’ll be able to recognise it for what it is: a versatile, flavourful, enjoyable ingredient. It’s easy and relatively quick to cook, and can be eaten warm or cool.
There are over 100 varieties of quinoa. I have suggested using three of the more common types in this side, largely to provide a little colour; you could use just one variety to similar effect. I’ve also suggested toasting some quinoa to provide crunch, but this is entirely optional.
The radish, pea shoots, dill and lemon add crunch and multiple fresh flavours. I love this with things like grilled halloumi , feta cheese and pretty much any fish, chicken or rabbit dish. If it suits, make it in advance and keep in the fridge until required (though it’s best served at room temperature).
Steps
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1
Done
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Put 150 g of the white and all of the red and black quinoa in a saucepan and pour on enough cold water to cover by 3–4 cm. Bring to the boil, then simmer for 15–20 minutes, until the grains are tender and the little tails have sprung. Drain and rinse under cold running water until cool, then drain well. |
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2
Done
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To make toasted quinoa, place a small, heavy-bottomed saucepan over a medium-high heat and let it warm up for 2 minutes. Add the remaining white quinoa and cover with a lid. After a minute or so, you’ll hear the quinoa popping. Let this continue for another minute, shaking the pan once or twice. Remove from the heat, check the quinoa isn’t burning and, assuming not, put the lid back on to let it toast away in the residual heat. |
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3
Done
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Put the cooked quinoa in a large serving bowl. Slice the radishes thinly and add to the quinoa with the pea shoots, lemon juice, oil, dill and nigella seeds. Taste to check the seasoning and add a pinch or two of salt and more lemon juice if you wish. Stir in three quarters of the toasted quinoa, then sprinkle the rest over the top and serve. |
