Toad's Kitchen

(mostly) healthy recipes for the family

Quinoa Salad, My Way (apologies to Rob Feenie)

One of my favourite places to eat is Cactus Club Cafe. Admittedly, although I had heard of them, I had never eaten in one of their restaurants until Dane started working there! After that, I was hooked. Their “food architect”, Rob Feenie, has recently published a cookbook and Dane is putting some of the recipes up on the restaurant’s blog. They all look delicious, but I cannot resist tampering with recipes 😀

This is a recipe that I tweaked to suit us better…the original can be found at: http://www.cactusclubcafe.com/2012/08/quinoagreen-bean-and-tomato-salad/

1 cup quinoa, rinsed well

1-1/2 cups water

2 tomatoes, chopped

1 bell pepper, any colour, chopped

3-4 cloves garlic, chopped

4 green onions, chopped

3 medium carrots, peeled and grated

1 cup frozen peas, defrosted

2 tbsp. capers

1/2 cup fresh basil, chopped

3/4 tsp. salt

Lots of freshly ground pepper

2-3 tbsp. olive oil

Juice of one lemon

3 tbsp. toasted pecans

Bring quinoa and water to a boil and cook for ten minutes or so, or until water has been absorbed. Fluff with fork and set aside to cool.

In the meantime, combine vegetables, capers and basil in a salad bowl, and when quinoa has cooled, mix it in.  Toss with oil, lemon juice, seasonings and pecans. Will keep in fridge for two days. Makes 4 servings.

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One thought on “Quinoa Salad, My Way (apologies to Rob Feenie)

  1. I’ll be sure to show him this tomorrow ;P

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