SERVES 4 – 6
PREP TIME 15 MINUTES, COOKING TIME 20 MINUTES
2 T pine nuts
1 cup uncooked white quinoa
2 cups water or vegetable broth
Pinch salt
1 peeled and diced large cooked beetroot
1 cup halved mixed cherry tomatoe’s
¼ red onion finely chopped
90g crumbled feta cheese
Vinaigrette
Sea salt and freshly ground pepper
1 juiced lemon or lime
6T extra virgin olive oil
2T chopped flat-leaf parsley
1T chopped coriander
1T chopped chives
1T chopped mint
1. Toast pine nuts in a frying pan over a medium
heat until lightly coloured. Remove from
the heat and set aside to cool
2. Rinse the quinoa under cold water and drain
in a colander. Place in a saucepan and
cover with the water or broth and add the salt
3. Bring to a boil, then turn down the heat, cover,
and simmer for 12 to 14 minutes or until all of the water or broth is
absorbed. Remove from heat and keep
covered for 5 more minutes
4. Transfer the quinoa to a bowl and fluff it
with a fork, then allow to cool. Add the
beetroot and toss gently. The quinoa
will take on a nice pink colour. Add the
tomatoes, onion and cheese. Drizzle over
the vinaigrette and sprinkle over the pine nuts
5. To prepare the vinaigrette, combine the salt and pepper with the lemon juice and oil and whisk to emulsify. Stir in the herbs.
Source: TASTE Woolworths – Jan/Feb 2012
