serves
1
prep
10 minutes
cook
15 minutes
difficulty
Easy
serves
1
people
preparation
10
minutes
cooking
15
minutes
difficulty
Easy
level
Ingredients
- 60 g quinoa
- Juice of ½ lemon
- Salt
- Handful of hazelnuts (40 g)
- ½ small cucumber
- Big handful of rocket
Dressing
- 2 tbsp almond butter
- 2 tbsp olive oil
- Juice of ½ lemon
- ½ tsp chilli flakes
Instructions
Preheat the oven to 220°C (fan-forced 200°C).
Place the quinoa in a saucepan with 250ml of boiling water, the lemon juice and a little salt. Let it boil for a minute or so, then reduce the heat, place the lid on the pan and let it simmer for another 10–15 minutes, until all the water has been absorbed and the quinoa is fluffy but not mushy.
Meanwhile, put the hazelnuts in a baking tray and let them bake for about 10 minutes until they’re crunchy (keep an eye on them so that they don’t burn).
Slice the cucumber lengthways into quarters, then into eighths. Slice out and discard the seedy central part and then slice into thin pieces.
Mix the dressing ingredients in a mug, adding 2 tablespoons of water and a little salt.
Once the quinoa has cooked, place it in a bowl with the hazelnuts, cucumber and rocket, then pour the dressing on top and mix it all together
Note
• Use this dressing for any grains; it instantly adds a creamy texture and rich flavour that livens up any dish.
Recipe from by Ella Woodward (Hachette Australia, $29.99), Photography © Clare Winfield.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
