QUINOA SALAD

Preparation Method :

• Rinse the quinoa in several changes of water until the water becomes clear. Put in a saucepan with the water and salt.
• Bring to the boil, cover and simmer gently for about 20 minutes until the water is absorbed.
• Spread out the quinoa on a clean cloth and fluff with a fork to separate the grains. Leave to dry for 30 minutes.
• Peel away a broad band of skin from either side of the cucumber. Cut into 3 mm / 1/8 inch slices.
• Taking a small pile of slices at a time, cut into matchstick strips so that each strip has a small piece of peel at either end.
• Cut the strips in half crosswise. Put in a sieve, sprinkle with the remaining salt and leave to drain for 30 minutes.
• Pour boiling water over the pistachio nuts, leave for 5 minutes then drain and remove the skins.
• Put the quinoa in a bowl with the cucumber, pistachio nuts and grapes.
• Whisk the dressing ingredients and add to the bowl, tossing gently. Leave at room temperature for at least 1 hour to allow the flavours to develop.
• Arrange the leaves on a shallow serving dish and pile the quinoa salad on top.