Serves: 4 as a side
An unusual salad to write up on the coldest day in Sydney this year, though the house is warm and for a healthy Monday evening, there isn’t much not to love.
Let’s start with healthy: 217 calories a serve.
Taste? Fresh, clean, green and wholesome.
Ease? Way up there.
The quinoa is a bit of a star adding weight and nourishment, though it all pulls together and makes you feel like you are eating your way through a green garden.
And with plenty left for tomorrow‘s lunch – with the smoky barbequed salmon we also cooked tonight, flaked on top – as long as the office is warm, this is an awesome, filling meal the next day.
From Tobie and Georgia Puttock’s book, The Chef gets Healthy.
2 heaped tbps low fat plain Greek-style yoghurt
Sea salt and cracked pepper
2 small handfuls of mint leaves
2 pinches ground cumin
¾ cup (150gm) quinoa
1 bunch broccolini, ends trimmed and cut into 3cm lengths
1 bunch asparagus, end trimmed and cut into 3cm lengths
1 bulb baby fennel
1 tbsp salted baby capers, rinsed and roughly chopped
1 small handful of dill, chopped
Finely grated zest and juice of 1 lemon
Extra virgin olive oil for drizzling
- Place the yoghurt in a bowl and season with salt and pepper. Finely chop half the mint leaves and mix into the yoghurt. Sprinkle with a pinch of cumin, cover and place in the fridge until needed.
- Toast the quinoa in a heavy-based saucepan over a medium heat, stirring continuously for 2 minutes. Add 2 cups (500ml) water and bring to the boil, then reduce the heat and hold at a simmer for 15 minutes. Turn off the heat and set aside, covered, for 5 minutes to allow the quinoa to absorb any remaining liquid. Transfer the quinoa to a large bowl and place in the fridge covered for about 10 minutes to cool.
- Bring a saucepan of salted water to the boil and blanch the broccolini and asparagus for 1 minute; drain and refresh under cold water. Set aside.
- Remove the stalks from the fennel bulb. Reserve the fronds and discard the stalks. Cut the fennel in half lengthways, then slice into thin strips. Place in a bowl of ice water to keep fresh and crisp.
- Remove the cooled quinoa from the fridge. Add the broccolini, asparagus, fennel, capers, dill, lemon zest and juice, remaining mint leaves and a pinch of cumin, reserved fennel fronds and a good drizzle of olive oil. Mix carefully by hand and season.
- Serve with a dollop of the yoghurt mixture on top.