Quinoa, Grape, Radicchio, Almond and Pecorino Salad

Thanks to Nicky Riemer from Union Dining, Serves 10


500g Mount Zero Organic Quinoa
500g white grapes picked and cut in half
500g red grapes cut in half
1 head of radicchio shredded
2 cups roasted and roughly chopped blanched almonds
1 bunch of flat-leaf parsley roughly chopped
Juice of 2 lemons
Juice of 2 oranges
200ml Mount Zero Organic extra virgin olive oil
100g chunk of pecorino


First wash the raw quinoa under running cold water in a fine strainer until the water runs clear.
Then place the 500g of quinoa and 1.1L of cold salted water in a saucepan bring to the boil and simmer for about 12 minutes or until all the liquid is absorbed, scoop out on to a tray and cool.
Combine the juices and the extra virgin olive oil in a bowl and set aside.
Combine the cold quinoa, grapes, radicchio, almonds, parsley in a large bowl then dress with the juice and olive oil mix and stir all ingredients together gently.
Spoon quinoa salad on to a large platter and use a microplane to grate the pecorino over the top and serve.

Photo by Brent Parker-Jones. Styling by Leesa O’Reilly.
A great salad that reminds me of Sicily, and it goes with everything. It is important to remember that you need to wash your quinoa before cooking it, or else it will taste bitter. Pecorino is a beautifully salty hard cheese made with sheep milk and can be bought from most good delis at any market. You can also use parmesan or even substitute with a hard goat cheese!

Recipe Ingredients from the Mount Zero Range