Ripe's red quinoa salad - Eat Well Recipe - NZ Herald (2024)

Ripe's red quinoa salad - Eat Well Recipe - NZ Herald (1)

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This salad is the perfect immune system booster. Goji berries are high in antioxidants & loaded with vitamin C, while quinoa is high in protein, calcium, iron, vitamin B, vitamin E & is gluten-free!

Ingredients

400 gBroad beans, fresh or frozen or edamame beans
1 cupQuinoa, red (Main)
1 cupCavolo nero, finely sliced
2Beetroot, (400g approx) raw, peeled & grated
400 gRed cabbages, finely sliced
1 cupParsley, (curly) finely sliced
½ cupBerries, Goji berries, roughly chopped
1 to tasteSalt & freshly ground pepper

Dressing

4 TbspOlive oil
2 TbspBalsamic
1 TbspWholegrain mustard
2 TbspSoft brown sugar

Directions

  1. Cook the quinoa.
  2. To blanch the beans: bring a medium saucepan of water to the boil over a high heat.
  3. Blanch the beans for approximately 1 minute.
  4. Remove from the heat, drain and refresh in ice-cold water.
  5. Drain well, peel and discard the skin and pods.
  6. Place the beans in a small bowl, cover with cling film and place in the refrigerator.
  7. To prepare the dressing: place all the ingredients into a jar with a tight-fitting lid and shake well.
  8. In a serving bowl; place the quinoa, cavolo nero, beetroot, red cabbage, parsley and goji berries.
  9. Season to taste with salt and pepper. Add the dressing and toss to combine.
  10. When you are ready to serve, add the broad beans and gently mix through.

Note: The beetroot will stain the broad beans if they are added too early.

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