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Colourful quinoa by Annabel Karmel

Colourful salad by Annabel Karmel
by Annabel Karmel |
Published on

Preparation Time

10 minutes

Serves

6

Ingredients

  • 250g /9oz cooked red and white quinoa (or 150 g/5 oz dried quinoa)

  • 198g / 7oz tin sweetcorn, drained

  • ½ sweet red pepper, deseeded and diced

  • 4 spring onions, finely sliced

  • 4 tablespoons chopped cashew nuts (optional)

  • 30g / 1oz sultanas or raisins

  • Freshly chopped parsley, to garnish

  • For the dressing:

  • 2 tablespoons balsamic vinegar

  • ½ garlic clove, crushed

  • 6 tablespoons light olive oil

  1. If using dried quinoa, rinse it in a sieve under cold running water before following the instructions on the packet. Once it is cooked and all the water has been absorbed, remove from the heat and leave uncovered for about 5 minutes, then fluff up the quinoa with a fork.

  2. Add the remaining ingredients to the quinoa and season with salt and pepper (if using).

  3. Mix all of the dressing ingredients together in a bowl, pour it over the salad and mix to combine.

  4. Chill for 30 minutes then garnish with parsley to serve.

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Suitable from 6 months.

Starting your weaning journey?  Annabel Karmel’s new Baby-Led Weaning Recipe Book is filled with 120 quick, easy and nutritious recipes, essential advice and tips to let your baby take the lead.

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