Monday, 19 September 2011

You Don't Make Friends With Salad

A tasty salad that you can make friends with.

...although I somehow seem to be able to. At least I used to when liberal spices and herbs were used, not to mention generous amounts of flavoursome fruit and vegetables, cheeses, croutons, cous cous and balsamic vinegar... Those were the days. Now, well, there is only so much cabbage a person can eat.

Once again this recipe was not devised by me, nor did I discover it. Way back at easter, my best friends family and mine were having our now-traditional autumn feast. On good Friday we got together at our place. I provided roast beef and vegetables and a divine pumpkin pie (I might post the recipe one day for salicylates challengers) and she provided the salad. The salad is also not devised by her, but she did google it and adapt it just for us.

The original recipe is a glorious ode to autumn and amazingly close to being failsafe. A few tweaks and you have a really tasty and quite healthy salad.

Quinoa Salad
  • 1 cup of quinoa rinsed very thoroughly (essential to lose bitterness)
  • 2 peeled and chopped pears 
  • a 400g tin of chick peas drained, rinsed and (if you can be bothered) peeled*
  • 1 tbsp chopped parsley

  • 4 tbsp failsafe oil
  • 3/4 tsp citric acid dissolved in 3 tbsp water
  • 2 tbsp pure maple syrup
  • salt to taste (it's not a really savoury salad, it just needs a little as a flavour kick)

  1. Put rinsed quinoa in a saucepan with 2 cups of water. Cover and bring to the boil. Gently simmer for approximately 20 mins or until all the water is absorbed and the quinoa is tender. Chuck it into a large salad bowl.
  2. Mix all dressing ingredients together with either a whisk or shaken together in a jar. Pour half of it on the warm quinoa and mix it all through. Leave to cool to room temperature.
  3. Throw pears chickpeas and parsley into the bowl and toss with remaining dressing.

And that is it. Easiest, tastiest, protein packed salad ever.

The original contained pecans so you could use some raw cashews.
Salicylates - Add a few handfuls of baby spinach leaves.

With the spinach

*The easiest way to peel chickpeas is to place them into a bowl of water and gently rub them between your fingers. The skins will fall away quite easily and if you leave it to sit in the bowl the skins will mostly float above the chickpeas and can be removed.

1 comment:

  1. Thank you, this sounds tasty! I will have to try it soon.