Quinoa is easy to cook and good for you. Try it in this colourful salad of beetroot, preserved lemon and sesame.
|200 g||Quinoa (Main)|
|1 ½ Tbsp||Olive oil|
|1||Red onion, sliced|
|3 tsp||Fresh ginger, finely chopped|
|2 tsp||Cumin seeds|
|2 tsp||Black mustard seeds|
|2 Tbsp||Sesame seeds|
|1 Tbsp||Preserved lemon, finely diced|
|50 ml||Sherry vinegar|
|3 handfuls||Salad greens|
|1 to taste||Salt & freshly ground pepper|
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- Boil the quinoa in salted water until tender, drain.
- Heat the olive oil and fry the onion until golden, remove then add the ginger, cumin, mustard and sesame seeds to the pan. Stir and cook until golden and fragrant.
- Add with the oil to the onions. Add the preserved lemon, sherry vinegar and juice of one lime. Stir together, adding extra olive oil while tasting, to make the dressing.
- Peel the beetroot and cut into fine strips. Toss the greens in the dressing and arrange on plates alternating with the quinoa and beetroot. Season and drizzle with extra dressing.