As today is the first day of summer, we thought we should share our new favourite summer recipe. It’s light and luscious and best enjoyed al fresco.
With twice the protein content of rice or barley, quinoa is also a very good source of calcium and magnesium. It also possesses good levels of several B vitamins, vitamin E and dietary fibre. Why not spice it up with summer fruits, mint and parsley for a bright and fresh salad?!
How to cook quinoa: Combine 1 cup quinoa with 2 cups water in a medium saucepan. Bring to a boil. Cover, reduce heat to low, and simmer until quinoa is tender, about 15-20 minutes.
Once it has cooled, add the stone fruits & nuts. We suggest peaches, apricot, hazelnuts, mint and parsley. If you’re feeling adventurous you can add strawberries for colour. In case you’re after a more hearty salad you can add rocket or baby spinach to the mix.
Whisk together the olive oil, lemon juice and a little honey. The honey adds to the sweetness of the fruit, while the lemon balances it out so the dish doesn’t taste too sugary. Pour over the salad and mix thoroughly.
Next time you can try using whatever seasonal fruits you have in the fridge like blueberries and mango. Best enjoyed in the sun!
For more summer recipe inspiration head to http://www.bbcgoodfood.com/