Create an explosion of flavours in your mouth with this vegetarian quinoa salad. It combines the sweetness of grapes and nectarines with the crunch of celery and almonds.
- Heat a medium saucepan over medium-high heat. Add 2 teaspoons of the oil, then add the quinoa and cook for about 3 minutes, or until toasted. Add 1 2/3 cups of water and bring to a boil. Cover the pan, reduce the heat to medium-low, and simmer for about 15 minutes, or until the quinoa absorbs the liquid. Turn off the heat. Uncover and cool completely.
- In a small bowl, whisk the vinegar and 1/4 cup of the oil to blend. Season the vinaigrette to taste with salt and pepper.
- Heat a large heavy frying pan over medium heat. Add the remaining oil, then add the grapes and cook, tossing often, for about 10 minutes, or until the grapes have softened and begin to caramelise. Turn off the heat and stir in the marsala.
- Transfer the cooled quinoa to a large bowl. Fold in the celery and spring onions and toss with enough vinaigrette to coat; reserve the remaining vinaigrette for drizzling.
- Divide the rocket among 4 dinner plates. Top with the quinoa and nectarines. Divide the grapes and their liquid among the salads. Crumble the feta over the salads, then sprinkle with the almonds. Drizzle with the reserved vinaigrette and serve.
You may need it
Store Spice Organizer
Surface Utensil Holder
Kitchen Utensil Set