Bill Granger’s Citrus Quinoa, Sprouting Sunflower Seeds, Beetroot, Feta and Chilli Salad. Try this delicious dish and share it with your family.
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INGREDIENTS
175g mixed quinoa
4 tablespoons olive oil, plus extra to drizzle
juice of 1 lime, plus lime wedges to serve
2 tablespoons orange juice
1/2 teaspoon salt
1 large zucchini (approximately 200g), grated
25g sprouting sunflower seeds
1 tablespoon toasted mixed sesame seeds
1 large beetroot (approximately 200g), peeled and grated
3 tablespoons toasted pumpkin and/or sunflower seeds
2 red endives, leaves separated
200g feta
pinch of chilli flakes
METHOD
1 Place the quinoa in a large pan. Add 500 ml water and season with salt. Bring to the boil, reduce heat and simmer for 15 minutes, until the quinoa is just cooked. Drain. Combine the olive oil, lime and orange juice and salt in a bowl. Toss half the dressing through the warm quinoa. Set aside to cool.
2 In a bowl, toss the zucchini, sprouting sunflower seeds and sesame seeds with the remaining citrus dressing. Set aside. In a separate bowl toss together the beetroot with the pumpkin and/or sunflower seeds, a pinch of salt and drizzle of olive oil
3 Plate the endive with the quinoa, courgette and beetroot salads. Crumble over the feta. Top with chilli flakes and serve with lime wedges.
The Carousel thanks Bill Granger for this recipe.
