Winter quinoa and kumquat salad

    Pear, watercress and cucumbers are tossed with quinoa and dressed with diced kumquats, olive oil, coriander and lemon juice. If you can't find kumquats try using clementines.


    10 people made this

    Ingredients
    Serves: 6 

    • 225g (8 oz) quinoa, rinsed
    • 350ml (12 fl oz) water
    • 2 kumquats, pips removed and chopped
    • handful chopped fresh coriander
    • 4 tablespoons extra virgin olive oil
    • 2 1/2 tablespoons lemon juice
    • 1/2 teaspoon salt
    • 1 pear - peeled, cored and chopped
    • 1 cucumber - peeled, seeded and chopped
    • 75g (3 oz) watercress, trimmed and coarsely chopped

    Method
    Prep:15min  ›  Cook:15min  ›  Ready in:30min 

    1. In a medium saucepan, combine the quinoa and water and bring to the boil. Simmer over low heat stirring often, until tender, about 12 minutes. Drain and cool completely.
    2. In a small bowl, combine the kumquats, coriander, olive oil, lemon juice and salt. Allow to steep for 5 minutes.
    3. In a large bowl, combine the quinoa, pear and cucumber. Add the dressing and toss well. Add the watercress and toss again and serve.

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