Monday, 20 June 2016

Quinoa Salad with Peas & Strawberries

Third salad in a row - no apologies! It is June, after all. We had this with a chicken salad and they went together very well.

Peas and strawberries are now streaming into the kitchen; I don't know for how much longer. It is SOOOO hot and dry out there. Lettuce is rapidly going bitter. Get 'em while you can.

6 servings
20 minutes to cook the peas & quinoa, plus cooling time
20 minutes to assemble the salad

Quinoa Salad with Peas & Strawberries

Cook Quinoa & Peas in Advance:
1 cup quinoa
2 cups water
1/4 teaspoon salt
2 cups shelled peas (about 6 cups before shelling)

Put the quinoa with the water and salt into a rice cooker and cook. Alternatively, put them into a pot and bring to a boil. Reduce heat to low and cook, covered, for 15 minutes. Let cool.

Shell the peas and blanch them in boiling water for 2 or 3 minutes. Rinse in cold water until cool then drain well.

Both of these can be done up to a day in advance; keep covered in the fridge until needed.

Make the Salad:
2 cups strawberries
1/2 cup finely chopped parsley
2 or 3 tablespoons finely minced chives
1/2 cup toasted sunflower seeds OR sliced hazelnuts or almonds
1/2 cup dried cranberries
1/4 cup sunflower seed oil OR hazelnut or almond oil
1/4 cup raspberry vinegar
salt & freshly ground black pepper to taste

Fluff up the quinoa and put it in a salad bowl with the peas. Wash and hull the strawberries, and cut them in halves or quarters so they are not too much bigger than the peas. Wash, dry, and mince the parsley and chives and add them. Add the sunflower seeds (or nuts) and the dried cranberries.

Drizzle the oil and vinegar over, and season with salt and pepper. Toss well.

Last year at this time I made Haskap Jam

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