In season

Salad

■ 1⁄2 cup each: red and white quinoa

■ 2 teaspoons olive oil

■ 2 cups water

■ 1 red onion or 4 spring onions

■ 1⁄2 each: red and yellow capsicum

■ 1⁄2 telegraph cucumber, seeds removed

■ 2 tomatoes, seeds removed

■ 1 medium carrot, peeled

■ 12 beans, blanched

■ 1 corn cob, blanched, kernels removed

■ 2 stalks celery, washed

■ 1⁄3 cup dried cranberries

■ 1⁄2 cup almonds, toasted and coarsely chopped

■ 1⁄2 cup chopped fresh herbs (parsley, basil, mint and coriander work well)

Dressing

■ 1⁄4 cup olive oil

■ 1 clove garlic, crushed

■ 2 teaspoons Dijon mustard

■ 1⁄2 teaspoon chilli paste

■ 1 large lemon, juiced

Method

Place the quinoa in a fine sieve and rinse under running water for several minutes, swishing the grains around with your hands. Drain well.

Heat oil in a medium saucepan over moderate heat. Add quinoa and saute for about 1 minute. Add the water, cover and bring to the boil. Reduce heat and simmer until all the liquid has been absorbed, about 15 minutes. Remove pan from heat and leave to stand, covered, for 5 minutes. Remove lid and allow the grains to cool.

Meanwhile, cut vegetables into a small, even dice of about 5mm.

Place quinoa in a bowl and add vegetables, cranberries, almonds, and herbs. Combine gently. Season with flaky sea salt and freshly ground black pepper.

Combine dressing ingredients in a screw-top jar. Shake well and drizzle over salad. Mix thoroughly and stand for 30 minutes to allow flavours to infuse, or cover and refrigerate until ready to serve. Salad is best served at room temperature.

Serves 6-8