Preparation time
less than 30 mins
Cooking time
10 to 30 nins
Serves
Serves 2 to 4
Dietary
Vegetarian
By Richard Bainbridge
From Saturday Kitchen
Ingredients
For the salad
- Quinoa: 50g/1¾oz
- Sunflower seeds: 1 tbsp
- Linseeds: 1 tbsp
- Cooked peas (frozen or fresh): 100g/3½oz
- Cooked broad beans (frozen or fresh): 100g/3½oz
- Cucumber (diced): 100g/3½oz
- Little Gem lettuces (washed and roughly chopped): 2–3
- Fresh flatleaf parsley (leaves only): handful
- Fresh mint sprigs (leaves only): 2–3
- Fresh oregano (leaves only): good handful
- Basil leaves or soft herbs from your veg patch or herb garden: few
- Feta (crumbled): 200g/7oz
For the dressing
- Dijon or English mustard: 2 tbsp
- Norfolk rapeseed oil: 4 tbsp
- Cider vinegar or vinegar of choice: 2 tbsp
- Sea salt and freshly ground black pepper
Method
- Cook the Quinoa:
- Place the quinoa in a saucepan and cover it with 150ml (5fl oz) of cold water.
- Slowly bring it to a simmer over medium heat.
- Cook for 15–20 minutes or until the quinoa is tender.
- Drain the quinoa, set it aside, and allow it to cool.
- Toast the Seeds:
- Heat a small frying pan over medium heat.
- Add the sunflower seeds and linseeds.
- Lightly toss them for 1 minute or until they turn golden.
- Set the toasted seeds aside.
- Prepare the Dressing:
- Combine all the dressing ingredients in a clean jam jar.
- Shake vigorously until the dressing is well-incorporated.
- Assemble the Salad:
- In a large bowl, mix the cooked quinoa, toasted seeds, and the remaining salad ingredients.
- Season with a little salt and pepper.
- Add the desired amount of dressing – I prefer mine to be quite heavily dressed.