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Festive quinoa salad

13 DECEMBER 2013
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This recipe is the perfect way to use up for Christmas veg on Boxing Day. It's perfect served at room temperature with cold rich meats and some great coleslaw.

Serves 4

Ingredients

Carrots 225g
Brussels Sprouts 150g
Parsnips 175g
Dried Cranberries 50g
Red Onions 125g
Quinoa 100 g
Sherry Vinegar 2 tbsp
Orange 1
Parsley chopped 1 tbsp
Chives chopped 1 tbsp
Dried Chili Flake 2g
Flaked Almonds 25g
Light Olive Oil 3 tbsp
Sea salt to taste

Equipment
Potato peeler
Vegetable knife
Chopping board
Small saucepan
Juicer
Zester
Large saucepan
Colander
Roasting tray
Non stick frying pan
Large bowl
Salad plate

Preparation
Peel and chop carrots and parsnips into neat slices. Remove outer leaves from brussels sprouts. Peel and slice red onions. Zest and juice oranges and soak cranberries in the juice until plump. Pick herbs and chop finely set aside.

Cook
Set oven to 200C.
Blanch carrots and parsnips in salted water for 3mins drain and refresh in cold water. Add the dried chili and 1 tbsp of olive oil, seasoned with salt and roast in a hot oven until colored for about 5mins or until cooked through. Cool and set aside. Blanch the sprouts for 3mins in salted water, refresh in cold water and cut in half. Dress them in 1 tbsp of olive oil, season and fry them in a non stick frying pan until golden and slightly scorched. Remove and cool.
Cook the quinoa on the stove with water double the volume of water and a pinch of salt on a low heat until water has absorbed and the quinoa is light and fluffy. Whist this is cooking fry the onions in the frying pan with the last tbsp of olive oil and sherry vinegar. Cook until soft and the vinegar and dispersed. Season. Toast flaked almonds in the oven until colored - don’t scorch them or they will turn bitter.

Serve
Mix all the elements together in a large bowl add the lemon juice, parsley and chives. Adjust seasoning if required. Scatter with the toasted almonds and serve at room temperature with leftover turkey or ham and good quality coleslaw.

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