Quinoa salad with new pota­toes, toma­toes, edamame & nec­tarines

A BOUN­TI­FUL DISH BROUGHT TO­GETHER WITH FRA­GRANT PESTO

The Simple Things - - LIVING | GATHERING -

Serves 6

200g quinoa 3 tbsp ready-made pesto Olive oil 1kg new pota­toes, scrubbed, skin on, and quar­tered 150g frozen, shelled edamame 200g cherry and plum toma­toes, halved 4 nec­tarines, cut into 8 seg­ments 100g feta, cubed Hand­ful fresh basil, to gar­nish

1 Cook the quinoa ac­cord­ing to the packet in­struc­tions and drain well. Put it into a large mix­ing bowl and stir through 2 tbsp of pesto, 1 tbsp of olive oil and sea­son with salt and black pep­per.

2 Cook the pota­toes in salted boil­ing wa­ter for 15–20 mins, un­til ten­der. Drain well and add to the quinoa.

3 Cook the edamame ac­cord­ing to the packet in­struc­tions and add to the quinoa along with the toma­toes.

4 Grill the nec­tarines on the bar­be­cue, 1–2 mins each side, then add to the quinoa. Gently stir well to evenly dis­trib­ute the in­gre­di­ents.

5 Trans­fer to a serv­ing plat­ter, top with the feta and basil and driz­zle over the last tbsp of pesto.

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