- 100g quinoa
Tiny, bead-shaped, with a slightly bitter flavour and firm texture, quinoa may not be a…
- 3 peach or nectarines, or 6 apricots, diced
Sweet, juicy and fragrant, peaches are one of the most beautiful fruit around. Around the size…
- 50g toasted hazelnut, roughly chopped
Grown in Europe and the US, hazelnuts are encased in a smooth, hard brown shell but are most…
- handful mint, roughly chopped
There are several types of mint, each with its own subtle difference in flavour and appearance.…
- handful parsley, roughly chopped
One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…
- 2 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- zest and juice 1 lemon
Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…
Put the quinoa in a medium saucepan and cover with 300ml water. Bring to the boil and simmer for 20 mins or until the quinoa is tender. Drain off any excess liquid and set aside to cool.
Add the fruit, hazelnuts, herbs and seasoning to the cooled quinoa.
Whisk together the olive oil, lemon zest and juice. Pour over the salad and mix thoroughly.
You can use canned fruit instead of fresh if you're making this salad out of season.