in Great Britain

Quinoa salad

updated

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Ingredients for 6 servings:

  • 250g quinoa
  • 1 lime(s)
  • 500 g tomatoes
  • 1 bunch of flat-leaf parsley
  • 70 ml olive oil
  • 2 tbsp mustard (alternatively honey mustard for non-vegans)
  • 1 tsp maple syrup or sugar beet syrup (honey for non-vegans)
  • 1 ½ liters vegetable broth
  • 1 pinch(s) pepper, preferably mixed

Instructions

Working time approx. 15 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 20 minutes; Total time approx. 2 hours 35 minutes

vegan, gluten-free, refreshing summer salad from England

Rinse the quinoa thoroughly with hot water to remove any bitterness. Cook in the vegetable broth for about 20 minutes and let it cool completely. Combine the olive oil, syrup (or honey), lime juice and zest, mustard, and pepper, and stir into the quinoa. Wash and finely chop the parsley, dice the tomatoes, and toss both into the salad. If possible, let it marinate in the refrigerator for 1-2 hours.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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