13 June 2011 § 5 Comments
I promise this is the last of the scape recipes, well for this year at least. But they did look so pretty at the Farmers’ Market.
I had a bit of pesto left in the fridge so I made this easy peasey Quinoa salad.
Up until recently I had an aversion to quinoa, it seemed too earthy and bland. It reminded me of those musty smelling Health Food shops that popped up all over Britain in the 1980s long before veganism was trendy.
I have seen the light and I’m a recent convert to quinoa. As long as you add robust flavors and don’t over cook it can be delicious. Even King Marv eats it and he’s definitely not a granola guy, he’s from the North of England.
Back to this healthy vegan salad, it keeps well in the fridge for a few days so next time you cook quinoa as a side dish, double the quantity so you have some leftover to make this salad.
- 1 cup quinoa
- 1 1/2 cups cold water
- 1/4 tsp salt
- 1 cup snow peas, shell peas, celery, or green beans
- ½ cup sliced cherry tomatoes
- ½ cup sliced olives
- ½ cup scape pesto (my recipe here)
Bring salted water to the boil and simmer quinoa for about 15 minutes until it fluffs up. Remove from the heat and let cool. Stir in other ingredients. Season and eat straightaway or refrigerate as this will allow flavors to further develop.