recipe: black quinoa & broccolini salad

Editor’s note: This recipe is from Jules Clancy of Stone Soup.

black quinoa & broccolini salad
serves 2

To be honest, I don’t find a massive difference in the flavour of the different colours of quinoa. So if you can only find white or red quinoa, go ahead and use what you have.

In keeping with my 10 minutes time limit, the quinoa comes out on the more ‘al dente’ side, which I quite like. If you prefer your grains to be softer and more tender, just cook a few minutes longer.

This salad is equally lovely when freshly made or when it’s been in the fridge for a day or so. A great thing to make for work or school lunches.

1/2 cup black quinoa (100g / 3 1/2oz)
1 bunch broccolini, chopped
1 tablespoon balsamic vinegar (+3 tablespoons olive oil)
1 small bunch chives, finely chopped
1/2 cup whole almonds, toasted

1. Bring a medium saucepan of salted water to the boil.

2. Cook quinoa for 5 minutes. Add broccolini and continue cooking for another 4-6 minutes, or until quinoa is tender.

3. Meanwhile mix balsamic vinegar with 6 tablespoons extra virgin olive oil. Season.

4. Drain broccolini and quinoa and toss in the dressing.

5. Add chives and almonds and serve hot, warm or chilled.

variations for dietary requirements:

carnivores – Serve as a side dish to a steak or roast leg of lamb. Or replace the almonds with a few rashers of bacon that have been chopped into batons and pan fried until crisp.

nut-free – Replace the almonds with some torn buffalo mozzarella, slices of goats cheese, a few chunks of ricotta or some generous shavings of parmesan.

troubleshooting guide:

quinoa too crunchy – I’ll admit it is a challenge to get the quinoa cooked in 10 minutes. If you prefer your grains more tender, allow 12 minutes or so for the quinoa to cook.

salad too dry – Drizzle with a little more extra virgin olive oil.

broccolini too crunchy – Simmer for a little longer next time, or cut into smaller pieces so it cooks more quickly.

can’t find quinoa? – Then boil the broccolini for 4-5 minutes, drain and return to the saucepan with about 2 cups of cooked grains such as brown rice or barley and stir over a low heat until the grains are warm then toss in the dressing and follow the recipe as above. To use couscous, place 1 cup in a heatproof bowl and pour over 1 cup boiling water. Season and stir through 2 tablespoons extra virgin olive oil. Cover and stand while the broccolini cooks. Fluff with a fork and stir until the dressing with the drained broccolini.

leftover potential:

Excellent. Wonderful both warm and straight from the fridge. Excellent school / work lunch.