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Thursday, 21 May 2015

HOW TO MAKE A QUINOA SALAD

Good Afternoon to you,


I do love re-discovering something I had quite forgotten about, as when found, it is like seeing the item for the very first time.

The other day, I was rooting around at the back of the cupboard, when I found a lovely little cruet set. Well I say found, what I actually mean is, I re-discovered a silver cruet set, which I had quite forgotten about.  I had bought it quite a few years ago and the reason I bought it, was that the cruet set, reminded me so much of Ivy, my grandmother.

I think I have mentioned before, that Ivy loved a well laid table. Her table was always beautiful, whether it was set for breakfast, dinner or tea-time. Not only was the table laid beautifully with lovely linen tablecloths, but the item which stands out in my memory, is a silver cruet set which was always placed on the table.... but do you know, it was hardly used and certainly not by the children, as we were never allowed to add salt or pepper to our meals. The adults, after tasting their food, and only after tasting their food, would put a tiny spoonful of salt on to the side of their plate, ready to sprinkle over food which needed a little extra salt..... and when I say it was a small spoon, it certainly was as it was the size of my little finger nail, yes it was that small.

Just recently, I have been placing salt in a tiny dish and putting it on the table along with a tiny dish of black pepper.  I can't tell you when I started doing this, but I think I know why..... it is because when I am taking photographs of my food, and the time arrives for the salt and pepper to be photographed, I always put the salt and pepper into little dishes....and now,  it seems to have become a habit.

..... and do you know I think I might expand that habit to include my silver cruet set..... now that would look very 'shi shi' on the table, wouldn't it.

You will be able to see my little silver cruet set as I have included it in the photographs, but before you see it, you need to know what we are making today.


A very healthy quinoa salad.  The weather isn't really salad weather, as believe it or not it is still very cold. I went shopping today wearing a coat, scarf and gloves, but I digress, back to the salad, this is one of those salads which I find I can eat anytime of the year.

So it's on with the pinnie and the music I am listening to is,


Robbie William's fabulous album 'Swing When You're Winning'. Listen to and enjoy,

'Mack The Knife'
'Well Did You Ever'
'They Can't Take That Away From Me'

I love all the original versions, but I have to say, Robbie does a fabulous job singing these old songs.

So while I listen to 'Beyond the Sea'..... one of George's favourites, I will organise my ingredients.

INGREDIENTS
YOU
WILL NEED
TO
MAKE
QUINOA SALAD

100g quinoa
1 fresh chilli (medium heat)
2 handfuls of baby spinach leaves
5 spring onions
280g jar artichoke hearts
100g edamame beans
(I used frozen edamame beans)
2 tablespoons capers
8 sun dried tomatoes
lemon juice ~ 1/2 lemon
4 tablespoons of olive oil
sea salt
black pepper

HOW TO 
MAKE
QUINOA SALAD


Rinse the quinoa
in plenty of cold water.

Place the quinoa into a pan
and
add
500 ml of cold water.
Bring the water to the boil
and
simmer the quinoa for 15-18 minutes
or
until the water has been absorbed
and the quinoa is tender.


While the quinoa is cooking,
place the edamame beans in a pan
and add water,
bring to the boil 
and simmer for 3 minutes.
Drain
and
set aside for the moment.


I would advise
that you
wear a pair of rubber gloves
when handling the chilli,
because you might inadvertently
 rub your eye
and trust me,
these chillies will sting,
so I find the safest bet is to 
wear gloves throughout this process.
Better to be safe than sorry, I feel.



Remove the stem of the chilli
and
remove the membrane and the seeds
then
finely chop.
If you prefer a hotter flavour
use the seeds as well.



Top and tail
the spring onions
and


finely slice.
Set aside for the moment.


Cut the sun dried tomatoes
into slices
and 
set aside.


Wash the spinach leaves
and
set aside.


Mix together
the
lemon juice
and


the
olive oil
until


thoroughly combined.


Season with
sea salt
and
freshly ground black pepper.
(This is my lovely little cruet set.
Do you see the size of the spoon... tiny
isn't it.)


When cooked,
place the quinoa in a large bowl
and
add
the dressing.

Toss together.

Add
the
spinach 
and
toss together.

Add
the
chilli,
the
edamame beans,
the
 spring onions,
the
sun dried tomatoes,
and
toss together.

Add
the


capers
and 
toss together.

Check for seasoning,
and lemon juice.
If needed
add 
then toss again.

Finally,


drain the artichokes
and
arrange


on top
 of the salad
and
all there is left to do
is
enjoy.


I love artichocke hearts, but if they don't float your boat, add french beans.  With this type of salad it is easy to take away and add what you love.

Before I leave you I wanted to let you know that I will be taking a blogging break for about 5 weeks.  I will miss you, but I will try my best to keep up with you and visit your blog when I can.

So take care of yourself and I will see you again in July.

This week I will be joining,









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