The beauty of a generously proportioned salad bowl with jewel like colours is never overlooked in my house. I will often pull together some version or another of a fabulous quinoa/rice/farro/grain salad at a moment's notice, which honestly is the best way to think about this salad. Not enough of one thing? Don’t rush off to the shops, substitute in something else. As long as you get the texture of nuts, the freshness of herbs, the sweetness of dried fruit and the sour acidity of a dressing, you cannot go too far wrong. This dish is the antidote to hunger. It lasts for days, and you can make up a huge batch for the 1000’s or just make enough for two. This recipe appears in The Weekend Table, the book you really need to have on YOUR table...go get it now before we run out!
Here are a few more fabulous meal style salads to make you feel amazing and to feed a crowd...or not;
Leafy Herb, Lemon and Chickpea Salad
Kale Chicken & Brown Rice Salad
Thai Wild Rice Salad With Mango
Vietnamese Pork Salad with Rice Noodles
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Need
- 200 Grams mixed quinoa rinsed
- water for steaming
- 70 Grams dried cranberries (craisins)
- 70 Grams dried apricots, diced
- 50 Grams raisins
- 50 Grams Currants
- 1 Handful fresh coriander or cilantro
- 1 Handful fresh mint
- 1 Handful flat leaf parsley
- 3 spring onions, sliced
- pink salt flakes as needed BUY
- 1/2 Teaspoon ground cinnamon
- 100 Grams Blanched Almonds Recipe
- 100 Grams walnuts BUY
- 100 Grams cashews
- 100 Grams shelled pistachios
- 50 Grams pine nuts
- fresh pomegranate if available, you can use frozen but they don't last as well
- 100 Grams pomegranate molasses
- Extra Virgin Olive Oil (EVOO) as required BUY
Do
- 1
Place quinoa into the simmering basket and rinse. Place straight into the Thermomix bowl. Cover the quinoa with water and cook 15 min/100°C/speed 3. Drain and tip into a big mixing bowl. Fluff with a fork.
- 2
Add the dried fruit, chop the herbs and add to quinoa with plenty of salt and the cinnamon.
- 3
Place all the nuts, except pistachios and pine nuts onto a lined baking sheet and drizzle with EVOO and a little salt. Place into a cold oven set to 150°C/300°F and toast for 30 minutes, stirring occasionally. Cool.
- 4
Add to salad with the pistachios, pine nuts and pomegranate arils.
- 5
Drizzle with pomegranate molasses and more EVOO to taste.
- 6
Serve!
