quinoa salad with grape, radicchio, almond & pecorino
Nicky Riemer, Union Dining
10
A great salad that reminds me of Sicily,
and it goes with everything. It is important
to remember that you need to wash your
quinoa before cooking it, or else it will
taste bitter. Pecorino is a beautifully salty
hard cheese made with sheep milk and
can be bought from most good delis at any
market. You can also use parmesan or even
substitute with a hard goat cheese!
Ingredients
- 500g Mount Zero Organic Australian Quinoa
- 500g white grapes, picked and cut in half
- 500g red grapes, picked and cut in half
- 1 head of radicchio, shredded
- 2 cups blanched almonds, roasted and roughly chopped
- 1 bunch of flat-leaf parsley, roughly chopped
- Juice of 2 lemons
- Juice of 2 oranges
- 200ml Mount Zero Organic Extra Virgin Olive Oil
- 100g chunk of pecorino romano
Directions
- First, wash the raw quinoa under running cold water in a fine strainer until the water runs clear.
- Place the washed quinoa and about 1.1L of cold salted water in a saucepan and bring to the boil.
- Simmer for about 12 minutes or until all the liquid is absorbed, then scoop out on to a tray to cool.
- Combine the juices and the olive oil in a bowl and set aside.
- Combine the cold quinoa, grapes, radicchio, almonds, parsley in a large bowl then dress with the juice and olive oil mix. Stir all ingredients together gently.
- Spoon quinoa salad onto a large platter. Use a microplane to grate the pecorino over the top and serve.
