Saturday, February 5, 2011

RED SUMMER QUINOA SALAD WITH LIME, OLIVES AND MINT


Sydney evenings have been lingering in the 30s this week so when my friend Violet Tingle - My Darling Darlinghurst - invited me around for a blogging brainstorm, the only food to take was a salad. But it had to be a substantial salad.

I literally made this up as I went, Billie hanging over the kitchen/living room dividing barrier, but it's so good I'll be making it again and again. A very tasty vegetarian dish.

RED SUMMER QUINOA SALAD WITH OLIVES AND MINT

1 cup quinoa
1 3/4 cup cold water
1/2 t salt
2 red peppers/capsicums, finely chopped
3 tomatoes, chopped
1/2 cup mint, chopped
1/2 cup kalamata olives, chopped
1/4 cup sunflower seeds, toasted in a dry fry pan until lightly browned

Dressing:
3 cloves garlic, crushed/chopped finely
1 lime, juiced
1/4 cup extra virgin olive oil


Rinse quinoa and then place with the water and salt in small pot and bring to boil. Turn to low and simmer for 15-20 minutes or until water absorbed. Remove from heat and leave lid on for 5-10 minutes, then fluff with fork. Combine with rest of salad ingredients, then mix dressing and combine well. Serve at room temperature.

FOR BABIES 7 MONTHS AND UP: Make a little extra quinoa and puree.
FOR BABIES 9 MONTHS AND UP: Reserve some salad and puree a little, depending on teeth.
FOR BABIES AND TODDLERS 12 MONTHS AND UP: Serve salad as is.

3 comments:

  1. That was so fresh and yummy; the olives are a necessity. I ate all the left-overs too.

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  2. Love quinoa so will have to give this one a go

    ReplyDelete
  3. Bathtub Taps: It is mounted on the top side of the tub for mixing hot and cold water open. Hot and cold can be Taps UK by two pipes called duplex; hoist water lift spiral structure, metal ball-style, ceramic cartridge type and so on. Currently on the market is more single handle Pull Out Kitchen Taps.

    ReplyDelete

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