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
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.