serves
4
prep
15 minutes
cook
15 minutes
difficulty
Easy
serves
4
people
preparation
15
minutes
cooking
15
minutes
difficulty
Easy
level
Ingredients
- 100 g (½ cup) tri-colour quinoa
- ½ head broccoli, stems finely chopped and heads broken into little florets
- 1 red onion, finely diced
- 85 g (½ cup) raisins
- 60 g (½ cup) walnuts, broken into small pieces
- 1 red apple, chopped
- 5 wild garlic leaves, finely sliced
- drizzle of extra virgin olive oil
- large pinch of cracked black pepper
- large pinch of sea salt
- 10 garlic flowers (optional), to garnish
Dressing
- 60 ml (¼ cup) condensed milk
- 60 ml (¼ cup) malt vinegar
- 1 tsp Dijon mustard
Instructions
Rinse the quinoa under cold running water for 30 seconds. Place in a small saucepan with 250 ml (1 cup) water and bring to the boil over medium heat. Cover, then reduced the heat to low and simmer for 12-15 minutes or until all the water has evaporated and the grains are tender. Remove from the heat and set aside to cool.
Place the quinoa, broccoli, onion, raisins, walnuts, apple, wild garlic leaves, a drizzle of oil and the salt and pepper in a bowl and toss to combine well.
To make the dressing, place all the ingredients into a jar, seal and shake vigorously, then pour over the salad. Toss to combine well, then transfer to a serving platter and scatter with garlic flowers if using.
Photography by Benito Martin. Styling by Lynsey Fryers. Food preparation by Alice Storey and Georgi Larby.
BO platter and Masen Saus salad servers, both from Country Road.
starts Thursday 14 May 2015 at 8pm on SBS ONE and finishes 2 July 2015. Visit the website to catch-up on episodes online, scroll through or find out more .
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.
