Nourish yourself with an orange-scented quinoa salad with pistachio nuts and dates
Despite what your steak-wielding pals might say, vegan nosh doesn’t have to be boring. From coconut and banana breakfast squares to witlof cups and potato and spinach vindaloo, cookery writer Sue Quinn dispels this myth in 140 tempting recipes from her new cookbook, Easy Vegan. From quick mid-week meals to gourmet dishes to impress the in-laws, Sue navigates all styles of cuisine to help you pack an extra plant-based punch in your diet. This deliciously fragrant orange-scented quinoa salad with pistachio nuts and dates makes for a healthy lunch or a nourishing addition to the dinner spread.
INGREDIENTS
175 g quinoa, rinsed
30 g shelled pistachio nuts
70 ml orange juice, plus the finely grated zest of 1 orange
60 ml mild extra virgin olive oil
2 teaspoons sherry vinegar
sea salt flakes
freshly ground black pepper
6 spring onions, very finely sliced
3 tablespoons chopped mint
3 tablespoons chopped flat-leaf (Italian) parsley
1 large bunch watercress, tough stalks removed
10 ready-to-eat dates, chopped
TO MAKE
In a medium pan, bring 500 ml water to the boil. Add the quinoa, reduce the heat to low, cover and cook for 18 minutes, or until the water is absorbed. Remove from the heat, fluff with a fork and spread out on a large plate to cool.
In a dry frying pan, toast the pistachio nuts until fragrant and starting to brown. Set aside to cool, then coarsely chop.
To make the dressing, whisk together the orange juice, olive oil, vinegar and salt and pepper.
To assemble the salad, put the quinoa in a large serving bowl and toss with half the dressing. Fork through the orange zest, spring onions, herbs, watercress, dates and enough of the remaining dressing to coat. Taste for seasoning and add more salt, pepper or dressing if needed. Serve immediately.
Recipe and images from Easy Vegan by Sue Quinn. Published by Murdoch Books.
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