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Fully Loaded Quinoa Salad

300g Quinoa 

3 Peppers (any colour)

3 Carrots

2 Red onions

4-5 Garlic cloves 

1 Tbsp Harissa paste

2 Tbsp Olive oil

Big bunch of herbs (about 150g) I use dill, flat leaf parsley, mint & basil

300g Nuts and seeds (I use pumpkin, sunflower, sesame & almond or hazelnuts)

1 Tbsp Maple syrup or honey

200g Feta cheese

Salt & pepper 

2 Tbsp Tahini

Juice from 1/2 lemon

Water

Serves 8-10

I make this most weeks in our house as it’s a perfect side to meat, fish or halloumi and then if we any leftovers, on its own as a lunch dish.  I have listed above the ingredients I tend to use, but I also use it as an opportunity to get out all the veg and herbs that need using up in the fridge. Also, you can substitute the quinoa with couscous, bulgur wheat or any of the other grains you have.

Pre-heat your oven to 200°C (fan). Chop up all your veg into generous bite size chunks.  On a baking tray/tin mix your harissa & oil, then add your veg until well coated.  Add the garlic cloves in their skins. Pop in the oven and cook for 20-30 mins, you want you veg to be coloured but still have some bite. When cooked, remove from the oven.

Whilst your veg is cooking prepare the Quinoa according to the packet instructions.

Put your seeds and nuts onto a baking tray.  Add a teaspoon of salt and 1 Tbsp of Maple Syrup or Honey.  Mix and then pop into the oven for 10 mins. You want it to brown but not catch so check it after 5-6 mins and stir them.

Take the skins off the garlic, it should be nice and soft.  Chop up finely with all of your fresh herbs.

Crush the feta with a fork.

In a bowl, or the baking tin if it has sides, mix the quinoa, veg, nuts, garlic & feta together. Season to taste.  

To make the tahini dressing, in a bowl mix the tahini, lemon juice and enough water to make a smooth and pourable sauce.  Start with 3 Tbsp of water but it could need more depending on how thick your tahini is.  It also thickens on standing, so may need a bit more water before you serve.   Serve your quinoa drizzled with your dressing or serve alongside.

I serve the quinoa warm or room temperature when I make it but cold or room temperature for the leftovers. 

To Drink: Pair with Drinks Kitchen Herb Verde or Orange Cinchona

 

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