Rozanne Stevens, chef and cookbook author, has been kind enough to share her recipe for Red Quinoa and Sugar Snap Pea Salad with us. To book one of her cookery courses and find out more information visit her website.
- 1 cup red quinoa (or the creamy coloured variety)
- 2 cups vegetable or chicken stock
- 250g sugar snap peas
- small packet radishes, finely sliced
- 6 spring onions, finely sliced
- 2tbsp pumpkin seeds, toasted
- 2tbsp sunflower seeds, toasted
- 4tbsp soy sauce
- 2tsp sesame oil
- Juice of 2 limes
- few drops ofTabasco (optional)
- Salt and pepper
- Place the quinoa and stock in a small pot and bring to the boil. Reduce to a simmer and cook, uncovered, for 15 minutes until the water has been absorbed and the quinoa has fluffed up. Set aside in a bowl to cool.
- Steam the sugar snap peas for 3 minutes then refresh in a bowl of ice water until completely cool.
- Whisk together the dressing and season to taste. Pour the dressing evenly over the quinoa and fluff up with a fork. Taste and see if you need to adjust the dressing or seasoning.
- Mix through the sugar snap peas, radishes, spring onions, pumpkin and sunflower seeds.
- Will keep for two to three days in the fridge.
The Ish Factor: Quinoa is the fruit of a plant native to Bolivia, but it looks and cooks like a grain so we treat it as such. Gluten free and a perfect protein, quinoa is one of the healthiest Pantry Pals I stock. A great source of fibre, quinoa is very easy to cook and goes well with most cuisines. It has a lovely texture, a slight nutty taste and it absorbs flavours and sauces well. Ideal as a hot dish or a base for satisfying salads.