Quinoa, broc­coli and ba­con salad

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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.

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