Prep: 20 min
Cook: 10 min
Serves 4
Quinoa is an ancient grain with a new-found popularity. It teams well with crisp, sweet peppers, tomatoes and herbs for a robust, non-wilting picnic salad. Substitute with couscous if you don’t have it, cooked according to packet instructions.
400g quinoa
1 sweet red pepper
1 sweet yellow pepper
10 cherry tomatoes, halved
1tbsp sesame seeds
2tbsp hazelnuts
2tbsp sultanas or currants
2tbsp mint leaves
2tbsp parsley leaves
2tbsp extra virgin olive oil
1tbsp lemon juice
Half tsp ground cumin
Sea salt and pepper
Method
Wash the quinoa, drain and combine with 1 litre of water. Bring to the boil and simmer for 10 min until tender but lightly crunchy (don’t overcook). Drain well and cool.
Cut the “shoulders” off the peppers, discarding core and seeds, and chop. Lightly toss the quinoa with the peppers, cherry tomatoes, sesame seeds, hazelnuts, sultanas, mint and parsley. Whisk the olive oil, lemon juice, cumin, sea salt and pepper, and toss with the salad. Serve at room temperature.