You may also like
Categories:
quinoa anchovy red wine vinegar sugar extra-virgin olive oil salt freshly ground black pepper parsley red onion currants capers pine nuts lemon
Viewed: 30 - Published at: 6 years agoIngredients
- 1 1/2 cups quinoa
- 3 anchovy fillets, minced
- 4 teaspoons red wine vinegar
- Pinch of sugar
- 3 tablespoons extra-virgin olive oil
- Salt
- Freshly ground black pepper
- 1/2 cup chopped fresh flat-leaf parsley leaves
- 1/4 cup finely chopped red onion
- 1/4 cup currants
- 1/4 cup capers, rinsed, drained and chopped
- 1/4 cup pine nuts, toasted
- Juice of 1/2 lemon
Method
- Rinse the quinoa in 3 changes of water in a bowl, rubbing the grains and letting them settle each time before pouring off the water (if the quinoa does not settle, drain in a large fine-mesh sieve after each rinse).
- Cook the quinoa in a medium saucepan of boiling well-salted water until tender, about 15 minutes.
- Drain in a sieve and cool slightly.
- While the quinoa cooks, stir together the anchovies, vinegar, sugar and olive oil in large bowl.
- Season to taste with salt and pepper.
- Add the quinoa to the bowl with the parsley, onions, currants, capers and pine nuts.
- Squeeze the lemon juice over the salad and toss to combine.
- Taste and adjust the seasonings before serving.
