Roast Quinoa Salad with Nashi Pear, Hazelnut, Sultanas and Rocket

Almay Jordaan of Neighbourhood Food and Wine, Serves 2

Ingredients

75g Mount Zero Organic Quinoa
1 Nashi pear
50g hazelnuts, roasted, skinned & gently crushed
50g sultanas, soaked in verjuice
1 bunch rocket leaves, washed
For the dressing: 20ml verjuice
1 shallot, very thinly sliced (optional)
Pink Lake Salt w/ native pepper berries
60ml Mount Zero Multivarietal extra virgin olive oil

Method

Rinse quinoa very well under running water, and leave to dry slightly in a sieve.
Heat 15ml oil and add the quinoa and roast the seeds lightly, then add 1 cup of water and cook on a low heat, covered, for 18 minutes.
Remove from heat, fork through and cool slightly. Mix together the dressing ingredients, and adjust the seasoning.
Thinly slice the nashi pear, and mix all of the rest of the ingredients together, lastly lightly tossing the rocket through. Serve with a dollop of goat’s curd to turn a salad into a light meal.

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Photo by Brent Parker-Jones. Styling by Leesa O’Reilly.

Recipe Ingredients from the Mount Zero Range

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