Fantastic summer salad, super easy and delicious
½ cup quinoa
15 black olives
6 marinated artichokes, quartered
1 heaped tsp baby capers
15 cherry tomatoes or sundried tomatoes
½ red onion, finely sliced
200g kidney beans
Salt & pepper to season
2 tsp olive oil
1 tbsp white wine vinegar
To cook quinoa place in a saucepan and add 1 cup cold water, bring to the boil then turn down to simmer, cover and cook for 15 minutes until all the liquid has gone. Turn off heat and place a piece of kitchen paper on top then cover and leave to stand until cool. In a bowl mix the oil, vinegar, salt and pepper.
In a separate bowl add all the other ingredients as well as the cooled quinoa, gently combine. Pour over dressing and mix through. Serve on its own or on a bed of salad leaves. From Georgina, owner of the great cooking school Simply Sumptuous Foods.
Where possible, try using organic ingredients to ensure complete chemical quinoa salad.
To make this yummy salad, Harris Farm Markets have a wide array of organic produce.
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