This is a salad that is vibrant and although rainbow carrots have been used these are not essential to the dish, it can be made cheaply with plain orange carrots, if needed. The dressing is fresh and adds another dimension to the taste. It is important to use flavourings when fresh garlic and onion are not available to brighten up salad dressings. I have never really got along with quinoa – I find it’s grains hard – but adding grained mustard to it has for me improved the flavour if not the texture of this grain. I like the taste of this dish, so I will be making it again. It is very nice for a light lunch on its own or to accompany meat or fish if you eat them. I wish I could like quinoa a little more, looking at Wikipedia
I came across an interesting article suggesting it has potential as a food option for controlled ecological controlled life systems. In other words, Nasa
have investigated its properties for use as food in longer term space missions. It has a favourable amino acid profile and can be grown hydroponically to give a good yield. But if this is the only offered grain it looks like I won’t be considering long term space travel soon – I will have to take a large jar of mustard with me if I do!
1/2 pack of coriander
1/2 pack of flat leaf parsley
2 tablespoons of garlic infused oil
1 teaspoon of cumin
Season to taste
1 heaped teaspoon of grained mustard
1/2 cup of quinoa
3/4 cup of boiling water
Season to taste
1 Pack of rainbow carrots
Mixed salad leaves
Drizzle of balsamic vinegar
Few capers for decoration
Pour the oil into a blender and add the herbs, cumin and seasoning
Blend till smooth
Heat in a pan to cook the cumin – 5 minutes only are needed just to release the flavour. If you cook it for too long the heat will affect the colour of the dressing. Cool.
Add the quinoa and boiling water to a pan – cook for five minutes and then add the lid to the pan and leave for 20 minutes to cook in the hot water. Cool.
Mix in the mustard and seasoning to taste.
Peel the carrots into strips along the length of the carrot.
Add the salad leaves
Build the dish