Summer Squash, Petit Pois & Quinoa Salad

Ingredients
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170 grams quinoa
340 ml vegetable stock
2 tablespoon extra-virgin olive oil
1 tablespoon lemon juice
Himalayan sea salt and cracked black pepper to season
Various squashes (2-4 about 400 grams), yellow courgette, green courgette, patty pan, summer crookneck etc.
100 grams petit pois
20 grams flat parsley, finely chopped
2 spring onion, finely chopped

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Method

1. Heat stock in saucepan to boiling. Place quinoa in a large bowl of water, swirl around, then rinse and drain in a sieve under tap. Add quinoa to boiling stock, give it a quick stir and then cover saucepan and return to boil. Cook on low simmer for 15-20 mins. Ideally there should still be a little crunch in the grains, and you’ll notice a small white disc surrounding them; this is a sign that the quinoa is cooked, or very nearly. Liquid should have evaporated, but if not, drain off any excess water. Let the quinoa sit for 5-10 minutes before adding oil, lemon juice and seasoning, allow to cool.
2. Slice courgettes and patty pan thinly, length-ways (a mandolin is great for this).  Heat char-grill pan until smoking hot, then lower heat slightly (no oil - we are dry grilling). Griddle the courgettes/patty pan in batches, about 2 minutes per side, taking care not to crowd the grill pan. They should be tender, but with a crunch in the centre. If the strips are not quite cooked, leave them on the grill pan for longer, but watch the heat as you don't want them to burn. Don't be tempted to move the courgette while it is cooking or you won't get the chargrill marks across the flesh. Transfer to wire rack to cool, and season with a little salt and cracked black pepper.
3. Cook petit pois as per pack instructions, strain, transfer to a bowl of cold water to stop the cooking and help preserve the vibrant green colour. Strain and toss in a clean tea towel to remove any excess water just before assembling
4. Add parsley and spring onion to quinoa, gently mix. Add courgette, patty pan and petit pois, gently mix.  Arrange on a nice platter to serve

 
 
Maggie’s Tip:
 
Any of the following will also work well in this dish.
 
       Quinoa has quite a high carbohydrate content but is also nutrient dense. I suggest boosting protein with shredded cooked chicken, fish such as prawns or organic salmon, crumbly sheep’s feta cheese or goats cheese; also try adding toasted mixed nuts or mixed seeds etc.
       This will last 3-4 days in your fridge.
 

• Sports Endurance
• Gluten Free
• Dairy Free
• Diabetic Friendly
• Vegetarian
• Vegan

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​Recipe by: Maggie Lynch of Irish Institute of Nutrition and Health

​Website:  www.iinh.net

Join Maggie & husband Richard for their cookery demo on Saturday 8th & Sunday 9th September

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