The is variation, albeit a small variation on Yotam Ottolenghi's recipe in his book "Plenty More". The variation is I leave out the 1/4 cup of olive oil and the salt add a weak veg broth.
The weak broth is made from a McCormicks veg stock cube in 2 cups of boiling water & then 2 tablespoons taken out & mixed with 2 tablespoon of water. There is a bit of oil in the stock cube but this small amount is not enough to panic over if you are are trying to reduce added oil or fats.
Parsley Lemon & Cannellini Bean Salad
2/3 cup red quinoa, cooked for 11 minutes, drained, refreshed under cold water & left to dry completely.
2/3 cup flat leaf parsley, finely shredded,
2/3 cup mint leaves, finely shredded
3-4 green onions, white & green parts, thinly sliced
1 1/2 cups cooked cannellini beans, drained
1/2 large lemon, peeled & chopped - about 1/3 cup of lemon flesh
1/2 tsp allspice
4 tbsp/60 ml weak veg broth - see above
black pepper
Once Quinoa is dry, stir all ingredients together & serve.
Great on it's own or on top of mixed greens as a main dish salad. Also great served with roasted veg.
Enjoy
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