Salads All Year Round: 100 recipes for mains, sides and dressings by Mulder Makkie

Author:Mulder, Makkie [Mulder, Makkie]
Language: eng
Format: epub
Publisher: Murdoch Books
Published: 2017-01-02T16:00:00+00:00

QUINOA WITH HERBS, POPPY & SESAME SEEDS

side dish or lunch · serves 6–8 · V

400 g (14 oz/2 cups) quinoa

handful flat-leaf (Italian) parsley leaves

handful dill

handful mint leaves

5 tablespoons sesame seeds, lightly toasted

3 tablespoons poppy seeds

1 tablespoon chilli flakes

(fruity) extra virgin olive oil

lemon juice

Cook the quinoa following the packet directions. Drain, leave to cool, cover and place in the fridge.

Finely chop half the parsley, dill and mint leaves.

Mix the finely chopped and whole herbs, sesame seeds, poppy seeds and chilli flakes into the quinoa. Add olive oil, lemon juice and salt to taste, then serve.

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