Quinoa, Cabbage and Sweetcorn Salad

Name: Quinoa, Cabbage and Sweetcorn Salad
Yield: Serves 4
Ingredients: 4 spring onions, thinly sliced; 4 tbsp olive oil; seeds from 1 pomegranate; 4 large handfuls of mixed salad (we use chard, spinach and rocket); 1 x 325 g tin sweetcorn, drained; 4 tbsp cider vinegar; 4 tbsp runny honey; salt and pepper; 100 g quinoa; ½ vegetable stock cube; 200 g red cabbage, sliced paper thin; 1 tsp smoked paprika; 150 g frozen petits pois

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Seafood Shack

By Kirsty Scobie and Fenella Renwick

Published 2020

About

Quinoa works really well in any salad as it keeps a bit of bite when it’s cooked. This one’s packed full of colour and makes you feel good just looking at it.

Ingredients

100 g quinoa
½ vegetable stock cube
1 x 325 g

Side dish
Vegetarian

Method

About an hour before you want to eat, put your quinoa in a pan and cover with water so it’s around a thumbnail higher than the grains, then crumble in the vegetable stock. Bring to a boil, cover and then simmer for about 20 minutes. You will know it’s ready as the quinoa will have looked like it’s popped open - if it looks like it’s drying out before it’s properly cooked, add a bit more water.