A protein-packed seasonal salad
Here’s a protein-packed salad, bursting with great fibre and loaded with vitamins. You can swap the fruit and veg according to the time of year. If you want to have a go at sprouting your own beans at home, dip into my article about sprouting beans and lentils.
200g quinoa, well rinsed
5 tbsp extra virgin olive oil
3 tbsp cider vinegar
1 tbsp Dijon mustard
Salt and black pepper
200g sprouting beans and lentils, bought or home grown
½ red onion, finely sliced
100g baby spinach leaves
200g of plums, damsons, greengages cut into slices
75g walnut halves
1 tbsp fresh thyme leaves
200g Colston Bassett stilton
Boil the quinoa in about 300ml of salted water for about 15 mins until the grain has swelled up and you can see a distinct Saturn-like ring around it. Drain off any excess moisture.
Mix the oil, vinegar, mustard, salt and pepper together, taste to check the balance and pour over the quinoa while it is still warm and then set aside to cool.
Now toss the sprouting beans together with the onion, spinach, plums, walnuts and thyme. Spoon out about a ¼ of the mixture to use as a garnish before carefully tumbling the rest in with the quinoa and ½ of the stilton. Taste and balance up with salt, pepper, vinegar and extra virgin olive oil.
Serve, topped with the remaining cheese and plum and bean mixture.
Recipe: Jenny Chandler