Gizzi finds out the benefits of eating quinoa and why people have been raving about this Peruvian superfood. This vibrant dish is packed full of nutrients and will leave you feeling fuller for longer.
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Recipe for Martin’s Ensalada de Quinoa
INGREDIENTS
150g quinoa
100g butter beans (soaked overnight in water drained and rinsed)
25g coriander leaves (finely chopped)
1 limo chilli (deseeded and finely chopped)
1 ripe avocado (sliced very thinly on the diagonal)
½ red onion (finely diced)
1 large tomato (deseeded and finely diced)
Salt and freshly ground black pepper
FOR THE PHYSALIS COULIS
10 physalis
1 tbsp granulated sugar
FOR THE DRESSING
Juice of 2 limes
1 limo chilli (deseeded and finely chopped)
1 tbsp extra virgin olive oil
METHOD
Put the quinoa in a saucepan and bring to the boil. Simmer for 15-20 minutes until well cooked. Drain, cool and set aside until needed.
To make the coulis put the physalis and the sugar in a saucepan and add enough water to half cover the contents. Cook slowly over a low heat until physalis are soft and the water has reduced by two thirds. Once cool transfer to a food processor or blender and blitz until smooth.
To make the dressing, put all the ingredients in a bowl and mix together.
Add the butter beans, coriander and limo chill to the quinoa and mix well. Add 3 tablespoons of the dressing.
Assemble salad.
Thanks to Maxwell & Williams & Typhoon for providing us with kitchenware.
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