Recipe for Chisaya Mama Salad – with rainbow quinoa, almonds and a lovely mustard dressing
40g whole almonds
1 1/2 cup rainbow quinoa – rinse
2 sweetcorn cobs – slice off kernels
2 tsp wholegrain mustard
2 tbsp apple cider vinegar
1 clove garlic – peel, grate finely & chop
1 bell pepper – deseed & dice (½ cm)
1 red onion – peel & chop finely
20g cherry tomatoes – cut into quarters
olive oil (from your pantry)
salt & pepper (from your pantry)
Preparation: Boil the kettle. Prepare all ingredients as indicated above.
Diced cucumber: Cut the ends off the cucumber, slice in half lengthways and scrape out the seeds with a teaspoon. Then dice the cucumber in ½ cm cubes.
Sweetcorn quinoa: Place a pot on medium-high heat and add the quinoa with boiling water (3 cups water) and a pinch of salt. Bring to the boil and cover, turn down the heat and simmer (gently boil) for 15 minutes, until all the water is absorbed. In the last 8 minutes of cooking, add the sweetcorn kernels.
Almonds: Place in a small pan on medium high heat and dry toast for 2-3 minutes until golden brown. Remove and chop roughly.
Mustard vinegar dressing: Mix together the wholegrain mustard, apple cider vinegar and garlic. Season with salt and pepper.
Cucumber salad: Mix together the bell pepper, cucumber, red onion and cherry tomatoes. Add HALF the dressing and mix through.
Serve by mixing the REST of the dressing through the sweetcorn quinoa and top with the salad and toasted almonds.