Red quinoa and watercress salad
| Recipe By: | Yotam Ottolenghi |
| Serves: | 4 |
Ingredients
- 150 g watercress leaves, tough stalks removed
- olive oil, to drizzle
- 4 Tbsp Dijon mustard
- 4 Tbsp lemon juice
- 200 g Red quinoa, rinsed
- 1/3 cup red wine vinegar
- 1 Tbsp sumac
- 350 g Castor sugar
- sea salt and freshly ground black pepper, to taste
- 5 shallots, sliced into 1cm-thick rings
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Cooking Instructions
- Place the shallots into a small bowl with 1 t salt. Mix well and set aside for 5 minutes before adding the sugar, sumac and vinegar. Mix again and set aside for another 30 minutes.
- Bring a small pan of water to the boil and add the quinoa. Return to the boil, then cook for 11 minutes. Drain, refresh well under cold water and set aside until completely dry.
- Place the lemon juice and mustard in a bowl with 1 t salt and a good grind of black pepper. Mix continually as you slowly add the olive oil.
- Strain the shallots and put them into a large mixing bowl, along with 1 T pickling liquid. Add the quinoa and watercress and pour over the dressing. Combine everything gently and serve.
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