:a fresh batch
A
fresh
RIPE RED Quinoa
Batch
Salad
Like Ripe's Raw Energy Salad, Amy Melchior's Ripe Red Quinoa Salad is so packed with
goodness that other salads wilt with envy around it! This salad is the perfect immune system booster. Goji berries are high in antioxidants & loaded with vitamin C, while quinoa is
high in protein, calcium, iron, vitamin B, vitamin E & is gluten-free!
Serves 6 to 8
1 cup (200g) red quinoa
400g fresh or frozen broad beans or
edamame beans
1 cup (40g) cavolo nero, finely sliced
2 (approx 400g) beetroot, raw, peeled, grated
½ (400g) red cabbage, finely sliced
1 cup (40g) fresh curly parsley, finely chopped
½ cup (50g) goji berries, roughly chopped
salt and freshly ground black pepper
DRESSING
2 tbsp balsamic vinegar
4 tbsp olive oil
1 tbsp wholegrain mustard
2 tbsp soft brown sugar
Cook the quinoa. To blanch the beans: bring a medium saucepan
of water to the boil over a high heat. Blanch the beans for
approximately 1 minute. Remove from the heat, drain and refresh
in ice-cold water. Drain well, peel and discard the skin and pods.
Place the beans in a small bowl, cover with cling film and place in
the refrigerator.
To prepare the dressing: place all the ingredients into a jar with a
tight-fitting lid and shake well.
In a serving bowl place the quinoa, cavolo nero, beetroot, red
cabbage, parsley and goji berries. Season to taste with salt and
pepper. Add the dressing and toss to combine.
When you are ready to serve, add the broad beans and gently mix
through.
Note: the beetroot will stain the broad beans if they are added too early.
78 | www.h e rma gaz i n e . c o. n z
Photographer: Sally Greer
