Tricolour Quinoa, Mediterranean Vegetable and Mozzarella Salad
Quinoa is a gluten free grain that`s rich in essential amino acids and vitamins B2, E and A, plus it contains more iron than any other grain. Tricoulor quinoa is a balanced combination of white, black and red quinoa, but of course you can use just one color.
- 800 ml vegetable stock
- 300 g quinoa (mixture of white, black and red)
- 1 tbsp olive oil
- 1 red onion finely diced
- 1 small courgette finely diced
- 1 roasted red pepper finely diced
- finely grated rind and juice of 1 lemon
- 1 tbsp chopped fresh parsley
- 150 g buffalo mozzarella balls
- 100 g pitted black olives
- 2 tbsp extra virgin olive oil
- 1 tbsp balsamic vinegar
- 1/2 tbsp mustard
- 1 garlic clove crushed
- sea salt and ground black pepper
Put all the dressing ingredients in a screw-topped jar and season with salt and pepper, then shake until emulsified.
Place the stock in a pan and season to taste, then bring to the boil. Stir in the quinoa and return to the boil. Reduce the heat, then cover and simmer gently for 15 minutes, until soft, or according to the packet instruction. Once the quinoa has cooked, drain it through a sieve and tip into a large bowl. Allow to cool.
Meanwhile, heat the olive oil in a non-stick frying pan over a medium heat. Add the red onion and courgette and saute for 4-5 minutes, until softened. Remove from the heat and allow to cool a little, then stir in the red pepper. Fold the vegetables into the cooled quinoa with the lemon juice and rind. Stir in the parsley with the dressing and season to taste. Stir in the mozzarella and olives, then divide among bowls to serve.