John Myers
Ingredients for 4 servings:
- 400 g quinoa or amaranth (raw)
- 1 jar pesto, green
- 200 g feta cheese, sheep cheese or goat cheese
- some tomatoes, dried
- 50 g pine nuts
- 100 g lamb’s lettuce
- 1 handful of arugula, to taste
- 4 cups of water (approx. 800 ml)
- Broth, granulated, optional
Instructions
Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes
delicious salad with lamb’s lettuce, rocket, feta, dried tomatoes and pine nuts
This recipe makes one large bowl of salad. Place quinoa and water in a pot at a ratio of 1:2 (I used 2 cups of grains to 4 cups of water, which is exactly 400g to 800ml). If you like, you can add a teaspoon of granulated stock. Simmer for 30-40 minutes, until the water has completely evaporated and the grains are soft. Meanwhile, lightly toast the pine nuts in a pan. Then let both cool completely. Cut the feta into small cubes and slice the sun-dried tomatoes. Mix together with the pesto, quinoa, and pine nuts in a large bowl. If you have enough time, the salad can sit for a while, even overnight, but it can also be eaten straight away. Stir in the lamb’s lettuce and arugula just before serving to prevent them from going limp. (It still tastes delicious as leftovers the next day.) Tip: The salad can also be eaten warm. Then it’s best to chop everything before cooking, mix it while it’s still warm and serve straight away without letting it rest.
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