Supergrain salad base
HB-3220 · Hand-built original
Bright green and wholesome, this grain salad base is layered with textures. To make it even easier, use a pouch of cooked grains. Crumbled feta, soy-marinated tofu or grilled fish would be spot-on additions to this salad for a more filling meal. Each serving provides 440 kcal, 17.6g protein, 40.1g carbohydrate (of which 6.1g sugars), 21.1g fat (of which 3g saturates), 9.2g fibre and 0.13g salt.
Main course40 minServes 3–4440 kcalVegetarianVeganGluten-freeDairy-freeEgg-freeDiabeticHigh Fiber
Main ingredient: quinoa
Servings:3quantities adjust to match
Ingredients
- 3 tbsp extra virgin olive oil
- 4 tbsp pumpkin seeds
- 2 shallots, finely chopped
- 8¾ oz cooked quinoa or mixed grains
- 3½ oz soft herbs, such as parsley and mint, finely chopped
- 5¼ oz frozen broad beans, blanched and shelled
- Salt and freshly ground black pepper
Method
- Heat 1 tablespoon of the olive oil in a small frying pan and toast the pumpkin seeds for 2 to 3 minutes until they pop and turn golden. Tip onto a plate.
- In the same pan, gently fry the shallots in another tablespoon of oil for 4 to 5 minutes until soft and sweet but not coloured.
- Tip the cooked grains into a large bowl and fork them apart so there are no clumps.
- Stir through the fried shallots, broad beans, herbs and remaining olive oil.
- Season well with salt and pepper and scatter over the toasted pumpkin seeds.
- Serve as a base salad as it is, or use it as the foundation for grilled vegetables, cheese, fish or meat added on top.
Prep: 30 min · Cook: 10 min
Nutrition (per serving, where published)
440kcalCalories
17.6gProtein
40.1gCarbs
21.1gFat
9.2gFibre
6.1gSugars