Image: Jonathan Lovekin
For a hearty side dish full of fresh flavours, whip up this quinoa salad that boasts the perfect balance of tangy fruit and zingy herbs.
- 1 2/3 cups quinoa
- 3 cups freshly boiled water
- 1 tsp kosher or sea salt, or to taste
- Finely grated zest and juice of 1 lemon
- 1/4 cup extra-virgin olive oil
- 1 2/3 cups quartered radishes
- 1 cup walnut chunks
- 2 tbsp finely chopped mint leaves
- 3/4 cup pomegranate seeds
- 2 cups each: chopped cilantro and chopped Italian parsley
1 Place the quinoa in a heavy-bottomed saucepan with a tight-fitting lid and pour the water over it. Bring to a boil over high heat; reduce the heat and simmer gently, uncovered, until the water is absorbed, about 15 minutes. Turn off the heat, cover the pan with a clean tea towel, clamp on the lid, and leave for a further 15 minutes to dry out, though it can be left for up to 40 minutes, if you like. Fluff the quinoa with a fork and turn it out into a wide shallow dish. Add the salt, lemon zest (reserve the juice for later) and olive oil, stir to mix through, and let cool.
2 When the quinoa has cooled, add the radishes, walnut pieces (breaking them up a little in your fingers as you do so), mint, lemon juice and most of the pomegranate seeds, cilantro and parsley.
3 Toss lightly to mix, making sure everything is well combined, then taste to see if you want more salt before turning out into a serving bowl. Sprinkle with the remaining pomegranate seeds, cilantro and parsley before serving.
Serves: 6 to 8
Excerpted from At My Table: A Celebration of Home Cooking by Nigella Lawson. Recipes Copyright © 2018. Photography copyright © 2018 Jonathan Lovekin. Excerpted by permission of Random House. All rights reserved.