Sour cherry, red quinoa and spiced almond salad
- October 2015
- Serves 4
- Hands-on time 25-30 min, oven time 10 min
The success of this vegetarian salad recipe is the balance between the textures, flavours and colours.
- Vegetarian recipes
- 34.5g (11.4g saturated)
- 39.5g (25.8g sugars)
- 60g blanched almonds
- 2 tsp harissa paste
- 100g quinoa (red, white or black)
- 8 large handfuls mixed red and green salad leaves
- 1 small red onion, finely sliced
- 2 large handfuls fresh mint leaves, torn
- 2 large handfuls fresh flatleaf parsley, torn
- 125g dried sour cherries
- 200g firm goat’s cheese, crumbled
For the dressing…
- Finely grated zest and juice 1 lemon
- 4 tbsp extra-virgin olive oil
- ½ tsp cumin seeds
- Soak the almonds in a bowl of water with a pinch of salt for 15 minutes until slightly softened (see tip). Drain, then put in a bowl with the harissa, turning to coat. Heat the oven to 180¡C/160¡C fan/gas 4.
- Meanwhile put the quinoa in a saucepan and cover with water. Bring to the boil over a high heat, then turn down the heat and simmer for 12-15 minutes until tender. Drain and set aside.
- While the quinoa is cooking, put the nuts on a baking sheet, spread out evenly and roast for 10 minutes, turning once, until golden. Transfer to a bowl and leave to cool. Put the salad leaves into a large shallow serving bowl and top with the quinoa, red onion, herbs and sour cherries. Mix together the ingredients for the dressing and season to taste. Spoon the dressing over the salad and toss until combined, then scatter the crumbled goat’s cheese and baked almonds over the top.
Recipe from The Part-Time Vegetarian by Nicola Graimes (RRP £20; Nourish Books).
Soaking the nuts makes them easier to digest, but if you like a crunch, donÕt soak them.
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