Kate’s Quinoa & Courgette Salad
Serves : 4
Cooking Time : 20 mins
Our friends Kate and Keith and their kids recently took us on a day trip to the oldest working lighthouse in the world at Hook head, about a 45 minute drive from our house. After a windy cliff walk and fossil hunt we sat down to a picnic, including this delicious salad Kate made. It was full of seasonal ingredients and so I gave it a go at home as well. Here’s my version – and thanks Kate!
Ingredients:
1 cup of Quinoa (bulgar would work too)
½ a medium green courgette, grated
½ a medium yellow courgette, grated
a good handful of fresh dill, chopped finely
2 handfuls of mange tout or French beans, chopped finely
about 50g of feta cheese, crumbled or cut in to cubes
a good handful of dried cranberries (Kate used currants, also yum)
Dressing:
squeeze of lemon juice
glug of olive oil
a small clove of garlic, crushed
pinch of a nice flaky sea salt and a twist of pepper
Method
Rinse the quinoa well in a sieve under the tap. This makes the grain less bitter when cooked. Transfer to a pot and add 2 cups of boiling water.
Bring to a simmer, lower the heat and put on the lid. Cook for 11 minutes.
While the quinoa is cooking grate the courgettes and chop the dill, beans and feta.
In the bottom of a serving bowl mix the olive oil, garlic, lemon juice, salt and pepper.
After 11 minutes take the quinoa off the heat, give it a stir and return the lid to allow it to finish cooking in its own steam. I leave it for in and around 5-10 minutes.
The quinoa is best served a little cooled down, so once cooked give it a fluff with a fork and allow to cool a little. Then add to the dressing in the serving bowl and mix.
Add the courgettes, dill, beans and feta along with a handful of cranberries and mix. Top with a little more dill, salt and pepper & dig in!