Quinoa & Grape Salad
Serves 10 INGREDIENTS
1/2 red watermelon, rind
removed 80g quinoa 10g raspberries, halved 20g seedless red grapes,
20g seedless green grapes,
10g sugar snap peas*, sliced diagonally into 1.5cm-long pieces
10g French beans, sliced diagonally into 1.5cm-long pieces 3 tbsp chopped chives 2g dried oregano flakes 60ml extra virgin olive oil Salt and pepper, to taste Alfalfa sprouts*, to garnish
(optional) *Sugar snap peas and alfalfa are available at major supermarkets. Sugar snap peas taste sweet and look like fatter snow peas. DIRECTIONS 1 Steam the watermelon for 2 hours until soft and easy to tear. Cool at room temperature, then chill it in the fridge. (This gives the fruit a unique, sashimi-like texture.) 2 Cook the quinoa in a pot of salted boiling water for 10min until soft. Strain, cool at room temperature, then chill for at least 1 hour. 3 Mix the quinoa with the rest of the ingredients. Garnish with bite-sized pieces of steamed watermelon and alfalfa sprouts. Keep chilled until ready to serve.