TOASTED QUINOA SALAD AND PIRI-PIRI DRESSING

Quinoa has a reputation for being a bit dull, and that’s because it is! So here I’ve jazzed it up with a lot of other ingredients and finished it with a spicy dressing. This would make a good accompaniment for grilled merguez sausages or barbecued chicken.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Put the quinoa in a dry frying pan (skillet) and cook over a high heat for 10 minutes or so until the grains start to brown and pop. Pour over the stock, turn down the heat and cook gently for around 30 minutes until soft.

Step 2

Put the kale in a large bowl and squeeze over the lemon juice, season well with salt and pepper and add a drizzle of olive oil. Using your hands, scrunch the kale vigorously for a minute to start to soften and break down the otherwise scratchy leaves. Leave to macerate for 10 minutes.

Step 3

Add the kale, chickpeas, lentils and cashews to the cooked quinoa and mix well.

Step 4

To make the piri-piri dressing, heat the oil in a medium saucepan and, once hot, add the garlic and cook for 1–2 minutes, stirring. Add the oregano, mustard powder, ground coriander, piri-piri sauce and vinegar and cook for 1–2 minutes.

Step 5

To serve, toast the seeds in a dry, hot frying pan for 2–3 minutes, stirring continuously. Arrange the salad on a serving plate, pour the dressing over the salad and sprinkle with the seeds.