Quinoa Salad

Ingredients

Quinoa:

1 tablespoon extra-virgin olive oil

1 shallot, finely diced

1/2 cup halved cherry tomatoes

2 cups uncooked quinoa

2 cups chicken stock or vegetable stock

Vinaigrette:

1 tablespoon finely chopped shallot

1 tablespoon red wine vinegar

2 tablespoons extra-virgin olive oil

2 tablespoons coarsely chopped fresh flat leaf parsley

Kosher salt and freshly ground black pepper

Salad:

1/2 cup halved cherry tomatoes

1/2 cup finely diced English cucumber

1/4 cup finely diced red bell pepper

1 cup baby arugula

Quinoa:

3 teaspoons extra-virgin olive oil

1 eschalot, finely diced

1 garlic clove, finely chopped

2 cups quinoa

2 cups chicken stock or vegetable stock

Vinaigrette:

3 teaspoons finely chopped eschalot

3 teaspoons red wine vinegar

1 1/2 tablespoons extra-virgin olive oil

1 1/2 tablespoons coarsely chopped fresh flat leaf parsley

Sea salt and freshly ground black pepper

Salad:

1/2 cup halved cherry tomatoes

1/2 cup finely diced continental cucumber

1/4 cup finely diced red capsicum

1 cup baby rocket

Directions

PREP TIME
20
MINS
COOKING TIME
25
MINS
Serves
4
Make-Ahead:
The quinoa and vinaigrette can be made up to 1 day ahead, covered separately and refrigerated. Let the vinaigrette stand at room temperature for 15 minutes and rewhisk it before using.
Make-Ahead:
The quinoa and vinaigrette can be made up to 1 day ahead, covered separately and refrigerated. Let the vinaigrette stand at room temperature for 15 minutes and rewhisk it before using.
To cook the quinoa:

Heat a medium saucepan over medium-high heat. Add the oil and shallot and stir for about 2 minutes, or until the shallot softens. Add the garlic and stir for about 1 minute, or until the garlic softens. Stir in the quinoa, then add in the stock and bring to a simmer.

Reduce the heat to medium-low, cover, and simmer gently for about 15 minutes, or until the quinoa is tender but not mushy and the liquid is absorbed.

Spread the quinoa over a baking pan and set aside to cool. Once cool, fluff the quinoa with a fork.

Meanwhile, to make the vinaigrette:

In a medium bowl, mix the shallot and vinegar. Slowly add the oil, while whisking to blend. Mix in the parsley and season the vinaigrette to taste with salt and pepper.

To prepare the salad:

In a large bowl, toss the cooled quinoa, tomatoes, cucumbers, bell peppers, and arugula with the vinaigrette to coat lightly. Season the salad to taste with salt and pepper.

Transfer the salad to a serving bowl and serve immediately.

To cook the quinoa:

Heat a medium saucepan over medium-high heat. Add the oil and eschalot and stir for about 2 minutes, or until the eschalot softens. Add the garlic and stir for about 1 minute, or until the garlic softens. Stir in the quinoa, then add in the stock and bring to a simmer.

Reduce the heat to medium-low, cover, and simmer gently for about 15 minutes, or until the quinoa is tender but not mushy and the liquid is absorbed.

Spread the quinoa over a roasting pan and set aside to cool. Once cool, fluff the quinoa with a fork.

Meanwhile, to make the vinaigrette:

In a medium bowl, mix the eschalot and vinegar. Slowly add the oil, while whisking to blend. Mix in the parsley and season the vinaigrette to taste with salt and pepper.

To prepare the salad:

In a large bowl, toss the cooled quinoa, tomatoes, cucumbers, capsicum and rocket with the vinaigrette to coat lightly. Season the salad to taste with salt and pepper.

Transfer the salad to a serving bowl and serve immediately.