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Vegetarian
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Gluten Free
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Serves 4
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1 cup black quinoa, cooked and cooled
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8 small figs, quartered
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1 cup wine grapes, halved
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5 spring onions, chopped
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1/2 cup almonds
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60g goats feta, chopped or crumbled
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2 tablespoons good quality olive oil
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3 tablespoons genuine balsamic vinegar (aged 12 years) or 1/2 cup commercial balsamic vinegar plus 1 teaspoon brown sugar
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Use whatever quinoa you like. I find the black and red quinoa takes a little longer to cook so doesn't go mushy quite as easily as the while quinoa.
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Rinse the quinoa in a fine mesh sieve then place in a medium saucepan with 2 cups water and a big pinch (or two) of sea salt. Bring to the boil, then reduce heat and simmer for 17 minutes. At this point the quinoa should have a slight crunch when you bite it - I prefer it this way as it adds a nice texture to the salad. Remove from heat and drain any remaining liquid. Set aside to cool.
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Roughly chop the almonds and place on a baking tray. Bake at 180°c for 10-12 minutes, stirring once or twice, until golden toasted.
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If using a commercial balsamic, place in a small saucepan and stir in 1 teaspoon brown sugar. Heat over medium heat until it has reduced by slightly more than half. Remove from heat.
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After the quinoa has cooled, gently mix it with the figs, grapes, green onions, two thirds of the goats feta, and two thirds of the toasted almonds. Mix in the olive oil, a couple of pinches of sea salt and some fresh ground black pepper to taste. Drizzle over the balsamic and then top with remaining goats feta and toasted almonds.
Recipe and photo by Joe Rich. Visit his healthy recipe journal at www.edenkitchen.com
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