Gluten-free,  Nutritional information,  Savoury

Quinoa salad and it’s raining shoes, hallelujah!

Humidity is rising – barometre‘s getting low
According to all sources, the street’s the place to go
‘Cause tonight for the first time
Just about half-past two
For the first time in history
It’s gonna start raining shoes.
Like most 12-year-olds, Léo is partial to sleeping in the morning, especially during the holidays. Unfortunately for him, the morning is the time when the hens are at their busiest and noisiest and they seem to enjoy being particularly vocal on the terrace right under his bedroom window. This morning I was surprised to find the terrace void of hens, but brimming with a random assortment of shoes. When Léo finally emerged, I asked him if he knew anything about the shower of shoes. Looking scarily thunderous, and with a hen-like flap of his forearms he screeched: ‘CUUAAAAA cua cua cua’. So the shoe-laden terrace is obviously Léo’s take on the concept of shoeing away the hens.
Quinoa is an ancient grain, reputed to have given the Aztecs enormous strength. It is very nutrient-dense, containing more protein than any other grain. It is also extremely rich in vitamins and minerals and has significant anti-inflammatory properties. It makes a marvellous alternative to rice.
Ingredients (serves 4)
250g quinoa, cooked and cooled
100g peas, cooked ‘al dente’ and cooled
200g chickpeas, cooked and cooled
50g cashew nuts, roughly chopped
1 shallot, chopped
2 cloves of garlic, finely chopped
5 fresh mint leaves
Sea salt and freshly-ground black pepper
1 teaspoon cayenne pepper
3 tablespoons olive oil
Juice of half a lemon
Mix all the ingredients together in a medium-size bowl, adding the mint leaves, seasoning and olive oil and lemon last. Mix well and serve slightly chilled!


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