grains and greens an interesting salad

The farmers' market today.  Everything looks so good.  I bought some red and green orka inspired by the recipe at the stall.  That journey will be the next post.  There are so many different grains and pulses with a multitude of taste, colour and texture - life is interesting.  Tonight I used red and white quinoa which swells up into a little winged creation with a nutty centre as the base for a warm salad with a braise of pumpkin, potato and sausages.  It was a good dinner.

Quinoa with greens and pesto

 

Ingredients:

 

• 80g of each white and red quinoa
• 450ml vegetable stock
• 200g leaves – baby spinach, rocket, basil etc mixed or alone
• 200g broccoli
• 100g peas
• 1 avocado chopped into small pieces
• 100g pumpkin seeds toasted
• 100g feta crumbled
• Pesto of your choice

 

 

Method:

 

1. Add quinoa to stock and bring to the boil.  Reduce heat  and cook for 20 minutes until water is all absorbed.  Quinoa should be soft  but not mushy
2. Add broccoli to boiling water in a pot and cook for three minutes.  Add peas and cook for one to two minutes then drain
3. In a big mixing bowl mix peas and broccoli into quinoa.  Add two good dollops of pesto and toss.
4. Add leaves and pumpkins seeds.
5. Transfer to serving dish and crumble feta over the top.
6. May be served warm or cold.