Quinoa, broccoli and bacon salad
Under R135 • Makes 4 generous servings as a main course Preparation time: 40 minutes • Cooking time: 35 minutes
• 250ml streaky bacon, chopped • 125ml mixed red and white quinoa • 250ml chicken stock • about 120g snap peas • about 120g tender-stemmed broccoli
• 125ml creamy mayonnaise • 15ml sugar • 45ml apple cider vinegar • 1 bunch chives, chopped • 125ml pecan nuts, toasted and chopped • 2 heads cos or other crispy lettuce
1 Fry the bacon in a pot with a tight-fitting lid until crispy, without adding any oil. Remove the bacon, but reserve the fat in the pot. Stir in the quinoa. Add the stock and bring to the boil. Reduce the heat and simmer gently for about 20 minutes or until done.
2 Blanch the peas and broccoli by immersing them in boiling water for a minute or two and then in ice water. You can also steam them if you prefer them less crunchy. Whisk the mayonnaise, sugar and vinegar, and season with salt and pepper.
3 To assemble, mix the vegetables with the quinoa and mayonnaise; sprinkle the bacon, chives and nuts on top. Break the lettuce into separate leaves and rinse well, then pat dry. Spoon the salad into the lettuce leaves or simply mix through. Serve immediately before the leaves wilt.