This wonderful Mediterranean-inspired dish is full of antioxidants, and the quinoa is packed with flavonoids and fiber. It is perfect for packed lunches and delicious warm or cold. Prepare in advance to let the flavors develop. For additional protein, serve with sliced roast chicken or shrimp. Or, leave out the anchovy to make the dish vegetarian.
SERVES: 4 • PREPARATION TIME: 15 MINUTES • COOKING TIME: 20 MINUTES
NUTRITIONAL INFORMATION PER SERVING: PROTEIN 8G CARBOHYDRATE 26.5G, OF WHICH SUGARS 9.9G FAT 31G, OF WHICH SATURATES 3.5G CALS 428
⅔ cup quinoa
1½ cups vegetable stock
a pinch saffron strands
2 roasted red bell peppers in a jar, drained and chopped
2 celery stalks, chopped
½ cup pitted black olives, halved
1⅓ cups cherry tomatoes, halved
1 small red onion, finely chopped
¼ cup toasted pine nuts, to serve
cilantro leaves, to serve
LEMON & HERB DRESSING
2 tablespoons capers, drained and rinsed
1 canned anchovy fillet, chopped
1 garlic clove, crushed
1 handful mint leaves
1 handful cilantro leaves
1 handful parsley leaves
3 tablespoons flaxseed oil
3 tablespoons olive oil
3 tablespoons red wine vinegar
1 Put the quinoa in a sieve and rinse well. Transfer to a saucepan, pour the vegetable stock over and add the saffron. Bring to a boil over medium heat, then turn the heat down to low, cover the pan and leave to simmer 15 minutes, or until the quinoa is tender. Remove the pan from the heat, leaving the lid on, and leave the quinoa to steam 5 minutes longer, then transfer to a serving bowl.
2 To make the dressing, put the capers, anchovy, garlic, herbs, oils and vinegar in a food processor and pulse lightly to combine.
3 Add the peppers, celery, olives, tomatoes and onion to the quinoa and toss everything together. Pour the dressing over the quinoa and toss again to coat. Sprinkle the pine nuts and cilantro leaves over the top and serve.
