It's been one of those stifling Melbourne weekends where all I seem to be able to manage is lying in a puddle on the floor when I should really be writing a thesis and going for runs and other things of that nature. At least this weekend I managed to eat well.
This salad works hot or cold, but if it's been 38 degrees then I'd go with cold. It's refreshing, tangy with little crunchy almond surprises scattered throughout. I have also been telling myself it's full of nutritional value, which makes that potato cake I had before seem all okay.
- 1 cup quinoa
- 2 oranges
- 1 beetroot plus leaves
- 1 cup almonds
- teaspoon cinnamon
- good olive oil
- salt and pepper for seasoning
Cook the quinoa in 1.5 cups liquid made up of the juice of one orange and the rest boiling water.* While it's cooking prepare you're other ingredients.
Strip the beetroot of its leaves and reserve them. Peel the beetroot and grate. Rinse the leaves and finely shred. Halve the remaining orange, remove the pith and peel from one half and chop into small pieces. Juice the other half of the orange and reserve for the dressing.
Roughly hew the almonds and toast in a dry pan until beginning to brown.
Once the quinoa is done add the orange, beetroot, leaves and almonds and toss through. Dress the salad with the remaining orange juice, a drizzle of olive oil, the cinnamon and a little salt and pepper. Delicious.
*If you've never cooked quinoa, a basic method involves placing it in 1.5 times the quantity of boiling water, cover and simmer for 15 minutes, then with the lid still on take off the heat and rest for another five minutes.