roast quinoa salad with nashi pear, hazelnut, sultanas & rocket

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Servings

2

Author:

Almay Jordaan, Neighbourhood Wine

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

Dressing

  • 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

Directions

  1. Rinse quinoa very well under running water, and leave to dry slightly in a sieve.
  2. 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.
  3. Remove from heat, fluff with a fork, and cool slightly.
  4. Mix the dressing ingredients together and adjust the seasoning.
  5. Mix all of the rest of the salad ingredients together. Lastly, lightly toss the rocket through.

  6. Serve with a dollop of goat’s curd to turn this salad into a light meal.
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