Black Quinoa & Broccolini Salad

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Note: Quantities in the video are to serve 2 as a main course (or 4 as a side). The quantities in the recipe below are to serve 8-10 as a side.

Black Quinoa & Broccolini Salad

From ‘5 Ingredients 10 Minutes’ Print Book page 71
serves 8-10 as a side

To be honest, I don’t find a massive difference in the flavour of the different colours of quinoa. So if you can only find white or red quinoa, go ahead and use what you have.

In keeping with my 10 minutes time limit, the quinoa comes out on the more ‘al dente’ side, which I quite like. If you prefer your grains to be softer and more tender, just cook a few minutes longer.

This salad is equally lovely when freshly made or when it’s been in the fridge for a day or so. A great thing to make for work or school lunches.

1 cup black quinoa (200g / 7oz)
2 bunches broccolini, chopped
2 tablespoons balsamic vinegar
1 large bunch chives, finely chopped
1 cup whole almonds, toasted

1. Bring a medium saucepan of salted water to the boil.

2. Cook quinoa for 5 minutes. Add broccolini and continue cooking for another 4-6 minutes, or until quinoa is tender.

3. Meanwhile mix balsamic vinegar with 6 tablespoons extra virgin olive oil. Season.

4. Drain broccolini and quinoa and toss in the dressing.

5. Add chives and almonds and serve hot, warm or chilled.

Quantities for Different Serving Sizes

This recipe can easily be increased or decreased to suit your number of guests. The cooking times will not vary, you’ll just need a bigger (or smaller) saucepan.

Serves 4 as a side (or 2 as a main):
1/2 cup black quinoa (100g / 3 1/2oz)
1 bunch broccolini, chopped
1 tablespoon balsamic vinegar (+3 tablespoons olive oil)
1 small bunch chives, finely chopped
1/2 cup whole almonds, toasted

Serves 20 as a side:
2 cups black quinoa (400g / 14oz)
4 bunches broccolini, chopped
4 tablespoons balsamic vinegar (+3/4 cup olive oil)
2 large bunches chives, finely chopped
2 cups whole almonds, toasted

Variations

carnivores – serve as a side dish to a steak, pork chop, roast leg of lamb . Or replace the almonds with a few rashers of bacon that have been chopped into batons and pan fried until crisp.

nut-free – replace the almonds with some torn buffalo mozzarella, slices of goats cheese, a few chunks of ricotta or some generous shavings of parmesan.

low carb / paleo – replace quinoa with almond meal or other chopped nuts (no need to boil them). You could also replace the quinoa with cooked ground chicken (no need to boil!).

carb lovers / more substantial – serve with warm flat bread or toss in some cooked pasta.

Waste Avoidance Strategy

black quinoa / almonds / balsamic vinegar – keep them in the pantry.

broccolini – will keep wrapped in a plastic bag in the fridge for about 2 weeks or sometimes a little longer. Can be frozen (if you have time chop before freezing so it will defrost quickly in the pan).

chives – best to use for another meal. Can be frozen.

Problem Solving Guide

quinoa too crunchy – I’ll admit it is a challenge to get the quinoa cooked in 10 minutes. If you prefer your grains more tender, allow 12 minutes or so for the quinoa to cook.

salad too dry – drizzle with a little more extra virgin olive oil.

broccolini too crunchy – simmer for a little longer next time, or cut into smaller pieces so it cooks more quickly.

can’t find quinoa? – then boil the broccolini for 4-5 minutes, drain and return to the saucepan with about 2 cups of cooked grains such as brown rice or barley and stir over a low heat until the grains are warm then toss in the dressing and follow the recipe as above. To use couscous, place 1 cup in a heatproof bowl and pour over 1 cup boiling water. Season and stir through 2 tablespoons extra virgin olive oil. Cover and stand while the broccolini cooks. Fluff with a fork and stir until the dressing with the drained broccolini.

Leftover Potential

Excellent. Wonderful both warm and straight from the fridge. Excellent school / work lunch.

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