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Quinoa Salad

Quinoa Salad

Quinoa is an ancient grain of the Andes, being able to grow at higher altitudes than other grains and to withstand extreme conditions. It is very high in protein and easily prepared by cooking in boiling salted water, much like rice. You will find it in most good health food stores.


  • 1 cup quinoa
  • boiling salted water
  • 2 cups frozen broad beans
  • 2 red peppers, cored
  • 8-10 whole mild green chillies, halved and deseeded
  • 1 small red onion, peeled and diced
  • ¼ cup chopped parsley


  • ½ cup olive oil
  • 2 lemon juice
  • 1 clove garlic, crushed and peeled
  • 2 tsp brown sugar
  • salt and pepper to season


  1. Cook the quinoa in boiling salted water for 10-12 minutes or until it tender when you squash a few grains between your teeth.
  2. Drain well and rinse in plenty of cold water to arrest the cooking. Squeeze excess moisture out by placing the quinoa between triple-layered sheets of absorbent paper towel and squeezing. You will be surprised as to how much water will be released. Try to get out as much as possible.
  3. Blanch the broad beans in boiling water quickly and refresh in cold. Peel and place the peeled beans with the quinoa.
  4. Cut the peppers into 3cm thick slices. Brush the pepper slices and chillies with oil and pan-fry in a hot frying pan until they have blackened and softened.
  5. Add the peppers and chillies to the quinoa with the red onion and parsley.
  6. Pour over the dressing and toss quickly to mix.
  7. Serve immediately after dressing.


  1. Place the olive oil, lemon juice, garlic and sugar in a blender and process until smooth. Season well with plenty of salt and pepper.

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