July 25, 2017 / In food , veggie / Tagged as: quinoa, radishes, strawberries, watermelon, sugar snap peas, basil, limes, olive oil, maple syrup, tahini, garlic

Pink Confetti Quinoa Salad

Total Cook Time

30 minutes

Ingredients

  • 1 cup quinoa
  • 8 radishes trimmed, thinly sliced
  • 5-6 strawberries
  • 1 cup watermelon, small cubes
  • 1 cup sugar snap peas, thinly sliced
  • 8g basil leaves, thinly sliced
  • LIME VINEGARETTE
  • 3 tbsp lime juice
  • 2 tbsp olive oil
  • 2 tbsp maple syrup
  • 1 tbsp runny tahini
  • 1 garlic clove, crushed
  • sea salt and pepper

Method

  1. Rinse the quinoa thoroughly in a fine sieve before cooking. It can taste bitter if this prep is not done.
  2. Add quinoa to a pan with double its quantity in water. Bring to a boil and simmer for 10-12 minutes (or until all the water has been absorbed).
  3. Drain quinoa and set aside to cool. Place in fridge to accelerate process.
  4. Transfer the quinoa to a non-metallic bowl, fluff it with a fork and mix in the other fruit and veg.
  5. For the lime vinegarette whisk all the ingredients together and season to taste.
  6. Cover the salad with the vinegarette.

Notes

This makes for a summery light hydrating lunch. Its slightly sweet and crisp but refreshing.

Go easy on the strawberries. They easily dominate the flavour.

The salad DOES NOT keep well in the fridge. The moisture from the fruit seems to make the rest soggy.

Its pretty pink.