The Devonshire at home – Quinoa Salad
This summer salad recipe is vegan and gluten-free, a delicious light meal or addition to a picnic. The salad is also a great accompaniment to our Braised Duck Leg recipe.
You will need:
For the quinoa:
100 grams quinoa
150 grams water
Pinch of salt
10ml elderflower cordial
10ml rapeseed oil
For the salad:
Rapeseed oil for the pan
100 grams asparagus tips
50 grams radish quartered
Bunch wild garlic
10 grams Morrocan or piri piri spice mix or ras el hanout
¼ chilli julienne
1 orange or grapefruit segments
20 grams toasted flaked almonds ( Toast at 150 degrees Celcius in the oven for 10mins)
20 grams sunflower seeds toasted in a dry frying pan until they begin to pop
Picked fresh coriander
1 baby cos lettuce, quartered and cleaned
Rinse quinoa under water in a sieve.
Place into a pan with the water and cordial.
Bring to the boil and place a lid over.
Simmer until all liquid has been absorbed.
Remove from the heat and pour in oil.
Mix well and allow to cool.
Heat the rapeseed oil in a frying pan and add the asparagus and radish and lay the quartered lettuce.
Allow to begin caramelising.
Remove lettuce and reserve.
Add quinoa and all other ingredients.
Serve with lettuce as the star and garnish with coriander.