roast quinoa salad with nashi pear, hazelnut, sultanas & rocket
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Author:
Almay Jordaan, Neighbourhood Wine
Servings
2
Ingredients
- 75g Mount Zero Organic Australian Quinoa
-
1 Nashi pear, cored and thinly sliced
-
50g hazelnuts, roasted, skinned and lightly crushed
-
50g sultanas, soaked in a splash of Mount Zero Chardonnay Verjus
- 1 bunch rocket leaves, washed
-
20ml Mount Zero Chardonnay Verjus
- 1 shallot, very thinly sliced (optional)
-
Pink Lake Salt w/ Native Pepper Berry, to taste
- 60ml Mount Zero Frantoio Extra Virgin Olive Oil
Dressing
Directions
- Rinse quinoa very well under running water, and leave to dry slightly in a sieve.
- Heat 15ml oil, add the quinoa and roast the seeds lightly, then add 1 cup of water and cook on low heat, covered, for 18 minutes.
- Remove from heat, fluff with a fork, and cool slightly.
- Mix the dressing ingredients together and adjust the seasoning.
- Mix all of the rest of the salad ingredients together. Lastly, lightly toss the rocket through.
Serve with a dollop of goat’s curd to turn this salad into a light meal.