You are not permitted to download, save or email this image. Visit image gallery to purchase the image.
1 cup quinoa
2½ cups water
1 tsp salt
1½ spring onions (finely chopped)
½ red onion (finely chopped)
1 head broccoli, florets grilled
1 red pepper (finely diced)
¼ cup sultanas
¼ cup cranberries
¼ cup goji berries
¼ cup sunflower seeds
¼ cup pumpkin seeds
¼ cup sliced almonds
½ tsp salt
½ tsp oil
½ cup oil
2 Tbsp lemon juice
1 Tbsp white wine vinegar
2 tsp salt
⅟1 tsp pepper
Place the water, quinoa and salt in an appropriately sized pot and bring to a simmer slowly and stir occasionally.
Spray the red peppers (whole) with oil (alternatively rub them with oil) Place over a naked flame (gas) until well cooked. The peppers will appear black and burnt but don’t worry. (These can also be baked in an oven if you don’t have gas)
Place the peppers in a bowl and cover.
Cut broccoli into small florets. Pre-heat a pan, grill or BBQ to a medium heat, add a decent amount of vegetable oil and then the broccoli. Season generously with salt and a pinch of pepper. Cook the broccoli, moving regularly until it has dark brown patches. Remember, colour is flavour, so don’t be afraid if it is slightly black in patches.
Set the broccoli aside to cool.
Finely slice the spring onions and red onions
Remove the peppers from the bowl, peel off the skin and remove the seeds. Slice thinly
By now the quinoa will be cooked. It should be tender and not mushy. All the water should have been absorbed.
Remove the quiona from the pot and spread out in a thin layer on a tray. Place in the fridge to cool.
For the seeds
Pre-heat a pan over a low heat, add the oil, pumpkin and sunflower seeds, almonds and salt. Move continuously over a low heat until golden and toasted.
In a bowl mix the oil, lemon juice, vinegar salt and pepper until well combined
Once the quinoa has cooled completely; place all ingredients in a large bowl and mix gently but thoroughly. The best way to do this is to pop on a pair of gloves and use your hands.
This salad is great on its own or as a side. It also lends its-self well to being topped with grilled haloumi, chicken, smoked salmon, tofu etc, etc.
Recipe provided by Modaks, Dunedin. Recipe requested by Bea Munro, of Dunedin.
If you have enjoyed a dish in an Otago cafe or restaurant and would like the recipe, write to Ask a Chef, Features, Otago Daily Times, PO Box 517, Dunedin, or email email@example.com, including your name, address and a daytime telephone number, and we will request it.