Quinoa is a nutty flavoured seed from the South American Andes and it has been used for over 6000 years. I use quinoa in this recipe, but it can easily be replaced by bulgur wheat or couscous. The herbs, plums and dressing in this fresh and healthy salad go really well together.
Serves 4:
Salad:
- 250 g quinoa
- 2 cups water
- 1 small onion, finely chopped
- 1 garlic clove, finely chopped
- 3 tbsp olive oil
- 6 tbsp lemon juice
- handful of parsley, finely chopped - handful of mint, finely chopped
- 10 plums, depitted and cut in 4
- salt
- pepper
Yoghurt dressing:
- 150 ml yoghurt
- squeeze of ketchup
- chives, finely chopped- 1 small clove of garlic, finely chopped
- 1/2 teaspoon chili powder
Soak the quinoa for about an hour and resoak or rinse it very well under running water while rubbing it with your fingers to get rid of the natural bitter soapy coating (saponin). Drain.
In a pan with the water bring it to a boil, cover with a lid and simmer for 12-15 minutes. Remove from heat and allow to sit for 5 minutes with the lid still on. Fluff with a fork and let cool for 30 minutes, then transfer to a salad bowl.
Mix in the onion, garlic, parsley, mint, oil and lemon juice.
Season with salt and pepper.
Add the plum wedges and refrigerate for at least half an hour.
Mix the ingredients for the yoghurt dressing in a small bowl.
Serve the salad piled up on a big serving plate with the dressing in a little bowl on the side.
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