- Serves 10
- 60 minutes
- Difficulty Medium
- 10 Ingredients
A substantial salad with great flavour which makes it great on its own as a lunch or light meal. Or perfect as a salad to accompany bbq meats!
Ingredients (serves 10)
- 1 cup White Quinoa (uncooked)
- 1 cup Pearl Cous Cous (uncooked)
- 1 bunch Broccolini
- 1/2 Yellow Capsicum
- 4 medium Fresh Beetroots (or you could use tinned whole baby beets)
- 1/2 to 1 cup Persian Fetta Cheese
- 1/2 Spanish (Red) Onion
- 1/2 cup Red Currants or Cranberries/Craisins
- 1 Large Lemon
- 1/4 cup Extra Virgin Olive Oil
- Peel and quarter the fresh beetroots, toss in olive oil, season with salt & pepper, spread onto baking paper and then roast at 180 degrees celcius until just soft. Set aside to cool.
- Rinse Quinoa very well and then add to rice cooker with 1/5 cups of water (or chicken/vegetable stock if preferred). You can also add a wedge of the lemon for additional flavour infusion during cooking. Set to cook and then set aside to cool.
- Boil cous cous the same way you would cook any pasta - stir regularly so it doesn't stick and test often. You want the cous cous al dente. Rinse well with cool water and set aside to cool.
- While the Quinoa and the Cous Cous is cooking, cut the broccolini into individual stalks and steam lightly. Rinse in cold water to stop the cooking process and drain. You can also finely slice the yellow capsicum, the spanish onion and remove any stalks if you are using fresh red currants.
- Combine the cooled Quinoa & Cous Cous and stir through the capsicum, red currants, broccolini and spanish onion. Place into desired serving dish.
- Arrange the beetroot and chunks of the Persian Fetta on top of the salad so it looks nice and then drizzle a combination of the juice of 1 lemon and 1/4 cup Extra Virgin Olive Oil (or the oil from the fetta cheese) over the top. If I have any beetroot dip in the fridge I also add a few dollops for a little more beetroot fun. Voila! Your salad is ready to serve.
If you're serving this with lamb, throw in a handful of fresh mint leaves, if you're serving with beef, add some basil and switch the fetta for bocconcini - feel free to switch and add depending on what you have in the fridge. Also works perfectly as a Quinoa only salad or a Cous Cous only salad.