Matt Tebbutt's toasted quinoa salad & piri-piri dressing recipe - YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Sign in Welcome!Log into your account Forgot your password? Password recovery Recover your password Search Sign in Welcome! Log into your account Forgot your password? Get help Password recovery Recover your password A password will be e-mailed to you. YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Home Food Matt Tebbutt’ s toasted quinoa salad & piri-piri dressing recipe By You Magazine - November 7, 2021 Quinoa has a reputation for being a bit dull, and that’s because it is! So here I’ve jazzed it up with a lot of other ingredients and finished it with a spicy dressing. This would make a good accompaniment for grilled merguez sausages or barbecued chicken. Chris Terry SERVES 4 AS A SIDE FOR THE QUINOA SALAD 100g quinoa 200ml vegetable stock 100g kale, shredded Juice of 1 lemon Olive oil, for drizzling 240g tinned chickpeas, drained 100g cooked puy lentils 100g cashews, toasted in a dry pan and roughly chopped Sea salt and freshly ground black pepper FOR THE DRESSING 4 tbsp olive oil 2 garlic cloves, finely chopped 2 tbsp finely chopped oregano leaves 1⁄4 tsp English mustard powder 1⁄4 tsp ground coriander 125g piri-piri sauce 1 tbsp red wine vinegar TO SERVE 20g sunflower seeds 10g sesame seeds 20g pumpkin seeds Put the quinoa in a dry frying pan and cook over a high heat for 10 minutes or so until the grains start to brown and pop. Pour over the stock, turn down the heat and cook gently for around 30 minutes until soft. Put the kale in a large bowl and squeeze over the lemon juice, season well with salt and pepper and add a drizzle of olive oil. Using your hands, scrunch the kale vigorously for a minute to start to soften and break down the otherwise scratchy leaves. Leave to macerate for 10 minutes. Add the kale, chickpeas, lentils and cashews to the cooked quinoa and mix well. To make the piri-piri dressing, heat the oil in a medium saucepan and, once hot, add the garlic and cook for 1-2 minutes, stirring. Add the oregano, mustard powder, ground coriander, piri-piri sauce and vinegar and cook for 1-2 minutes. To serve, toast the seeds in a dry, hot frying pan for 2-3 minutes, stirring continuously. Arrange the salad on a serving plate, pour the dressing over the top and sprinkle with the seeds. Now buy Matt’ s book Weekend by Matt Tebbutt will be published by Quadrille on 11 November, price £22. To pre-order a copy for £18.70 until 25 November, go to mailshop.co.uk/books or call 020 3308 9193. Free UK delivery on orders over £20. RELATED ARTICLESMORE FROM AUTHOR Kids can eat for free at these restaurants during October half-term How to make the viral negroni sbagliato with prosecco at home 7 Halloween recipes with serious hex factor Popular in Food Gabriela Peacock 14-day plan Anytime baked eggs May 23, 2021 Joe Wicks’ maple-glazed chicken thighs with Asian slaw June 6, 2021 Mary Berry is returning to TV screens for a brand new June 15, 2021 Eleanor Maidment My summer taste notes July 4, 2021 Uyen Luu’ s sticky mustard marmalade ribs July 25, 2021 Annie Bell’ s white peach bellinis recipe August 8, 2021 M& S has launched a new crunchy Caramilk-inspired golden chocolate spread August 24, 2021 Deliciously preserved pickle and jam recipes September 19, 2021 Gordon Ramsay’ s bang bang cauliflower October 3, 2021 Wow right now Clodagh McKenna’ s speedy family dinners October 24, 2021 Popular CategoriesFood2704Life2496Fashion2240Beauty1738Celebrity1261Interiors684 Sign up for YOUMail Thanks for subscribing Please check your email to confirm (If you don't see the email, check the spam box) Fashion Beauty Celebrity Life Food Privacy & Cookies T&C Copyright 2022 - YOU Magazine. All Rights Reserved