quinoa salad with grape, radicchio, almond & pecorino
Rated 5.0 stars by 1 users
Author:
Nicky Riemer, Union Dining
Servings
10
Ingredients
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500g Mount Zero Organic Australian Quinoa
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500g white grapes, picked and cut in half
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500g red grapes, picked and cut in half
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1 head of radicchio, shredded
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2 cups blanched almonds, roasted and roughly chopped
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1 bunch of flat-leaf parsley, roughly chopped
- Juice of 2 lemons
- Juice of 2 oranges
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200ml Mount Zero Organic Extra Virgin Olive Oil
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100g chunk of pecorino romano
Directions
First, wash the raw quinoa under running cold water in a fine strainer until the water runs clear.
Place the washed quinoa and about 1.1L of cold salted water in a saucepan and bring to the boil.
Simmer for about 12 minutes or until all the liquid is absorbed, then scoop out on to a tray to cool.
Combine the juices and the olive oil in a bowl and set aside.
Combine the cold quinoa, grapes, radicchio, almonds, parsley in a large bowl then dress with the juice and olive oil mix. Stir all ingredients together gently.
Spoon quinoa salad onto a large platter. Use a microplane to grate the pecorino over the top and serve.