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
Ingredients
Method
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.
