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quinoa salad

24. December 2007
tags: ,

We were invited to a bring-a-plate xmas dinner-BBQ, so apart from vegie sausages, I decided to bring a non-boring salad.
Don’t you hate it when you get to these affairs and all that’s there are limp green salads smothered in cream sauces, some garlic bread and various dairy dips, maybe some crudites if someone’s watching their weight? And, of course, stacks and stacks of assorted animal parts. Even when I was still eating meat, these usually didn’t appeal.
So what’s the solution? Bring something better, of course! I decided on a hearty but light grain salad jampacked with lots of great flavours.

Ingredients:
2 cups uncooked, well washed royal quinoa (regular quinoa would work just as well, of course), cooked in a rice cooker
2 cups cooked and drained chickpeas
4 very ripe roma tomatoes, roughly chopped
3 sticks of celery, finely chopped
1 corn cob’s worth of kernels (or maybe 1 cup frozen kernels, thawed)
3 spring onions, roughly chopped
1/2 bunch of coriander (cilantro)
a handful of chopped mint leaves
lemon juice, pepper, salt and smashed garlic to taste, mixed together with some broth

Mix everything together and season to taste. After the initial prep, it’s so fast and easy. I made it the night before we went, and the flavours developed perfectly overnight. Make sure you add enough lemon juice to gice the whole affair a good tang. The vegie broth adds depth and a herby note, so add as little or as much as you like to keep the salad from drying out, but don’t drown it.

The salad keeps in the fridge for maybe 3 days. Ours went off 2 days after the party, but it had been out for hours, so it wasn’t unexpected. There weren’t that many leftovers anyway.

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