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Television and radio presenter, and mum of two, Fearne Cotton has come out with a deliciously healthy cook book and we had to share with you all one of our favourite recipes!

Quinoa is a great way of beefing up a leafy salad and adding protein. This Quinoa Salad dish is a favourite of mine during the summer and I make it most weekends when we have family or friends over. It’s simple to make, the textures are crisp and the flavours refreshing. It has a wonderful texture and looks so colourful and pretty.

 

SERVES 4

150g quinoa, rinsed

2 cooked beetroot, sliced

into wedges

200g canned or jarred

chickpeas, drained

12 cherry tomatoes, halved

½ red onion, halved and

finely sliced

50g mixed salad leaves

20g fresh chives, finely chopped

Handful of white grapes, halved

Small handful of fresh flat-leaf

parsley leaves, roughly chopped

Small handful of fresh mint

leaves, roughly chopped

2½ tbsp extra virgin olive oil

1 tbsp balsamic vinegar

Sea salt and freshly ground

black pepper

 

METHOD

In a saucepan (with a lid), bring the quinoa to the boil in double its quantity of salted water. Once the water has come to the boil, reduce the heat to low, cover and simmer gently for about 12 minutes, until the water has been absorbed.

Remove the lid and let it cool, then mix in the remaining ingredients, retaining some of the herbs to garnish. Season with salt and pepper to taste, transfer to a serving dish and scatter over the remaining herbs.

We’re totally obsessed with Fearne’s new cook book, Cook Happy, Cook Healthy which you can order here!

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