AuthorJanella
Put the quinoa and water in a saucepan and bring to the boil. Drop to a simmer, put the lid half on and cook until you can’t see the water and little ‘volcano holes’ appear in the quinoa. This will take 10–15 minutes. Taste the quinoa; it should be tender and almost cooked. If not, add a splash more water. Put the lid on and turn the heat off. Allow the quinoa to cook in its own steam for another 10 minutes, or until you’re ready to serve.
Steam the asparagus until just tender, then rinse under cold water to stop it cooking. When cool enough to handle, cut each spear into thirds.
In a large bowl, toss all the salad ingredients together. For the dressing, put all the ingredients in a jar and shake well (or whisk in a bowl).
Pour the dressing over the salad and toss again.
Serve on a large platter, sprinkled with the extra sumac and toasted seeds and the chopped coriander.
Ingredients
Directions
Put the quinoa and water in a saucepan and bring to the boil. Drop to a simmer, put the lid half on and cook until you can’t see the water and little ‘volcano holes’ appear in the quinoa. This will take 10–15 minutes. Taste the quinoa; it should be tender and almost cooked. If not, add a splash more water. Put the lid on and turn the heat off. Allow the quinoa to cook in its own steam for another 10 minutes, or until you’re ready to serve.
Steam the asparagus until just tender, then rinse under cold water to stop it cooking. When cool enough to handle, cut each spear into thirds.
In a large bowl, toss all the salad ingredients together. For the dressing, put all the ingredients in a jar and shake well (or whisk in a bowl).
Pour the dressing over the salad and toss again.
Serve on a large platter, sprinkled with the extra sumac and toasted seeds and the chopped coriander.
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Hi Janella. I’ve been searching for this salad recipe you made on good chef bad chef. Best salad ever. What is the dressing recipe? It doesn’t seem to be here
I’ll email it to you now Peta.