Delicious Quinoa and Rosé Grape Salad with Honey Dressing
Serves 2 to 4
6 oz quinoa, rinsed 400ml water 8 oz red or rosé seedless grapes, halved 4 spring onions, chopped 4 teaspoons runny honey 4 teaspoons cider vinegar Sea salt and freshly ground black pepper 2 tablespoons flaked almonds, toasted
To serve: Watercress Little Gem lettuce hearts, or nice, crisp shredded Iceberg
Put the quinoa in a saucepan with the water. Bring to the boil, cover and cook gently for 15 minutes until tender.
Remove from heat, leave to stand, covered, for a few more minutes to cool. You may use it warm if it suits you.
Mix the quinoa with the grapes, spring onions, honey and vinegar, then season to taste.
Just before serving, add the flaked toasted almonds, then surround with little gem lettuce hearts, and the watercress.
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