Black Quinoa and Broccolini Salad
To be honest, I don’t find a massive difference in the flavour of the different colours of quinoa, so if you can only find white or red, go ahead and use that. In keeping with my 10 minutes’ time limit, the quinoa comes out on the more ‘al dente’ side, which I quite like. If you prefer your grains softer and more tender, just cook a few minutes longer. This salad is equally lovely when freshly made or when it’s been in the fridge for a day or so. A great thing to make for work or school lunches.
|1 bunch||broccolini, chopped|
|1 tbsp||balsamic vinegar|
|A small bunch||chives, finely chopped|
|A handful||of whole almonds, toasted|
Bring a medium saucepan of salted water to the boil.
Cook quinoa for 5 minutes. Add broccolini and continue cooking for another 4 minutes.
Meanwhile mix balsamic vinegar with 3 tablespoons extra virgin olive oil. Season.
Drain broccolini and quinoa and toss in the dressing.
Add chives and almonds and serve hot, warm or chilled.
Carnivores: serve as a side dish to a steak or roast leg of lamb. Or replace the almonds with a few rashers of bacon that have been fried until crisp.
Nut-free: replace the almonds with some torn buffalo mozzarella, slices of goat’s cheese, a few chunks of ricotta or some generous shavings of parmesan.
Can’t find quinoa? Replace with 180g of cooked grains such as brown rice, or try a drained can of chickpeas or butter beans. If using this option you can just cook the broccolini on its own.
No broccolini? Regular broccoli will be equally delicious, or try Chinese broccoli, broccoli rabe, purple-sprouting broccoli or even green asparagus.