Matt Tebbutt’s toasted quinoa salad & piri-piri dressing recipe

Quinoa has a reputation for being a bit dull, and that’s because it is! So here I’ve jazzed it up with a lot of other ingredients and finished it with a spicy dressing. This would make a good accompaniment for grilled merguez sausages or barbecued chicken.

quinoa salad
Chris Terry

SERVES 4 AS A SIDE

FOR THE QUINOA SALAD
100g quinoa
200ml vegetable stock
100g kale, shredded
Juice of 1 lemon
Olive oil, for drizzling
240g tinned chickpeas, drained
100g cooked puy lentils
100g cashews, toasted in a dry pan and roughly chopped
Sea salt and freshly ground black pepper

FOR THE DRESSING
4 tbsp olive oil
2 garlic cloves, finely chopped
2 tbsp finely chopped oregano leaves
1⁄4 tsp English mustard powder
1⁄4 tsp ground coriander
125g piri-piri sauce
1 tbsp red wine vinegar

TO SERVE
20g sunflower seeds
10g sesame seeds
20g pumpkin seeds

  1. Put the quinoa in a dry frying pan and cook over a high heat for 10 minutes or so until the grains start to brown and pop. Pour over the stock, turn down the heat and cook gently for around 30 minutes until soft.
  2. Put the kale in a large bowl and squeeze over the lemon juice, season well with salt and pepper and add a drizzle of olive oil. Using your hands, scrunch the kale vigorously for a minute to start to soften and break down the otherwise scratchy leaves. Leave to macerate for 10 minutes.
  3. Add the kale, chickpeas, lentils and cashews to the cooked quinoa and mix well.
  4. To make the piri-piri dressing, heat the oil in a medium saucepan and, once hot, add the garlic and cook for 1-2 minutes, stirring. Add the oregano, mustard powder, ground coriander, piri-piri sauce and vinegar and cook for 1-2 minutes.
  5. To serve, toast the seeds in a dry, hot frying pan for 2-3 minutes, stirring continuously. Arrange the salad on a serving plate, pour the dressing over the top and sprinkle with the seeds.

Now buy Matt’s book

matt tebbutt weekend
Weekend
by Matt Tebbutt will be published by Quadrille on 11 November, price £22. To pre-order a copy for £18.70 until 25 November, go to mailshop.co.uk/books or call 020 3308 9193. Free UK delivery on orders over £20.