OH! Magazine - Australian Version January 2018 | Page 14

( OH YUM )
PHOODIE
PHOODIE’S
QUINOA SALAD
Food blogger Phoodie shares a flavour-packed salad.
What you’ll need
2 cups tri colour quinoa
4 cups vegetable or chicken stock (to
cook quinoa) Note: you can cook it in
water but stock makes it so much
more delicious!
1 cup roasted almonds
2 handfuls of green beans
275g Persian Feta
Kellogg’s ‘Breakfast Toppers’ (Sweet
Dukkah flavour) – 2 sachets
Dressing
½ cup lemon juice,
Zest from ½ lemon
½ cup Extra Virgin Olive Oil
2 teaspoons salt
1 teaspoon pepper
1 clove of garlic, crushed (optional)
How to make them:
1. Cook the quinoa according to the instructions on the packet (as mentioned
above, cooking it in stock adds heaps more flavour, but water is fine.) Once
cooked – spread it on a large plate to cool to room temp.
2. Roast almonds in a 180°C oven by placing them on a baking paper lined
tray until golden brown – don’t burn!
3. Blanch the green beans in boiling water for about 2 minutes – once done
transfer to an ice bucket/bowl to keep them crisp – be sure not to overcook
them! Cut each bean in 1/3 or 1/2 – set aside.
4. Combine cooled quinoa, beans and half the feta (which has been broken
into pieces as per image below) in a bowl.
5. To make the dressing, combine all ingredients in a jar and shake.
6. Gently pour a generous amount of the dressing over the quinoa, bean, feta
mix and toss carefully.
7. Transfer the salad to a serving dish – scatter almonds on top of salad,
scatter remaining feta pieces on top and then gently scatter Kellogg’s
‘Breakfast Toppers’ Sweet Dukkah on top of that.
8. Serve remaining dressing alongside the salad. This salad works well with
grilled meat, chicken or fish.
YOU CAN CONTACT PHOODIE VIA:
Web: phoodie.com.au
Facebook: phoodieblog
Twitter: @phoodietweets
Instagram: @phoodiegram
14
OH! MAGAZINE ( JANUARY 2018 )