Parsley and quinoa salad

Name: Parsley and quinoa salad
Ingredients: 150g (3/4 cup) quinoa, rinsed (combination of red and plain quinoa); 375ml (1 1/2 cups) water; 1 1/2 tablespoons lemon juice; 1 teaspoon extra virgin olive oil; 1/3 cup flat-leaf parsley, roughly chopped; 1 small Lebanese cucumber, peeled, deseeded and diced

November 8, 2011

Quinoa – pronounced ‘keen-wah’ – is a gorgeous grain packed with goodness. At Rowie's Cakes we use it in a flour form to bake cakes and bread. I love the fact that it’s high in protein, fluffy and absorbent, plus it has a full-bodied, earthy taste. Here it makes for a nutty-tasting salad with a fresh and bountiful flavour. - Rowie Dillon

Ingredients

150g (3/4 cup) quinoa, rinsed (combination of red and plain quinoa)
375ml (1 1/2 cups) water
1 1/2 tablespoons lemon juice
1 teaspoon extra virgin olive oil
1/3 cup flat-leaf parsley, roughly chopped
1 small Lebanese cucumber, peeled, deseeded and diced

Method

Combine the quinoa and water in a saucepan over medium–high heat, cover and bring to the boil. Reduce the heat to low and simmer for 10 minutes, or until the water is absorbed. Drain, then rinse well and transfer to a large bowl.
To make the dressing, whisk the lemon juice and olive oil in a small bowl and season with a generous amount of salt and pepper. Add the parsley, cucumber and dressing to the quinoa and toss to combine.
Indulge by Rowie Dillon, Harper Collins, $40

The best recipes from Australia's leading chefs straight to your inbox.