I’ve been asked for this recipe a few too many times and I’ve been far too slack in recreating it to write it down, so sorry for those that have been waiting since Nov 13 for this!
Quinoa packs a decent protein punch, as do chick peas so this salad makes an amazingly healthy mid week work lunch or a side dish with a nice twist.
This size served 5 ladies as a side with seconds and leftovers, you could halve for smaller portions or make for dinner and lunches the next day.
You will need:
- 3 cups Quinoa
- 300g Feta (crumbled or chopped to desired size)
- 35g Mint (chopped)
- 35g Coriander (chopped)
- 1 can Chick peas (canned is fine, drain and rinse well to avoid the canned taste)
- 1 Red Onion (finely chopped)
- 110g dried cranberries (roughly chopped)
- 1 Lemon – Juice & Zest
- 2 tsp Sumac
- Salt and pepper to taste
Place the chopped dried cranberries in a bowl and cover with boiling water for 10 minutes, this will rehydrate the cranberries giving them a little more of a soft, plump feel and taste. When they’re at the desired texture or after 10 minutes drain them completely (you can use a side plate or pot lid for this) then set aside.
To make the perfect Quinoa:
- Measure out your 3 cups of quinoa (or half if halving recipe), rinse VERY well, to do this swirl your fingers through the quinoa and water in the bottom of the pot. There will be some grains that float to the top, these can be scooped off. The grains might also be slightly dirty so make sure you have clear water, this may take a couple of rinses.
- Add 2:1 water to quinoa (for every one cup of quinoa add two cups of water).
- Bring to the boil for a couple of minutes then simmer on a low heat with the lid on until all water is dissolved.
- Strain off any extra water by using the lid of the pot to do so or a fine strainer, a normal colander will be too large.
Whilst the quinoa is simmering and absorbing the water you can rinse, drain, crumble, zest, juice, chop and toss all other ingredients into a separate bowl to use once the quinoa is ready and cooled. We’ve said it before but we’ll say it again, if you are struggling to zest or grate get yourself a Microplane, they are seriously good and take the struggle out of everything.
Let the Quinoa cool before tossing through the rest of the ingredients, the best way to do this is to spread it out on a large surface (usually whatever you are serving it from will work). Every 5 minutes you can give it a light toss with a fork to bring the hotter grains at the bottom to the top, circulating and cooling all the grains.
Sprinkle 2 teaspoons of Sumac on top (or through) and you’re ready to serve the salad either on its own or as a fantastic accompaniment.
If you dont have sumac handy then rest assured that its not an important or strong flavour, it gives a delicious little lemoney taste and is often used as a spice in middle eastern cooking.
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Hugs & Nonsense