Sweetcorn, parsley and quinoa salad

Name: Sweetcorn, parsley and quinoa salad
Yield: Serves 4
Ingredients: 1 tbsp Dijon or mild French mustard; 2 large handfuls of flat-leaf parsley, de-stalked and chopped; Sweetcorn kernels from 2–3 cobs; Sweetcorn kernels from 2–3 cobs; 350 g quinoa grains; 4–5 tbsp olive oil; 1 tsp runny honey; Pinch of salt; 1 tbsp Dijon or mild French mustard; 1 tbsp white wine vinegar

Preparation info

Serves
4

Difficulty
Easy

Appears in

A Cook’s Year in a Welsh Farmhouse

By Elisabeth Luard

Published 2011

About

An exuberant parsley bed – flat-leaf for preference, though curly-leaf will do – provides the makings of a delicate little salad to serve on a hot day with a cold roast chicken or thick pink slices of juicy ham. On the other hand, since quinoa is higher in protein than fillet steak, you don’t really need the meat.

Ingredients

350 g quinoa grains
Sweetcorn kernels from 2–3 cobs
2 large

Side dish
Vegan
Gluten-free

Method

Rinse the quinoa under a tap until the water runs clear. Place in a large pan and cover the quinoa with double its own volume of water. Bring to the boil, then simmer for about 20 minutes, or until the grains are translucent. Add the sweetcorn kernels and bubble up again. Drain, allow to cool, and toss with the parsley.

Meanwhile, prepare the dressing. Whisk the mustard with the vinegar