Red quinoa and watercress saladPrint Recipe
5 small shallots, sliced into pinwheels, 1cm thick (75g)
1/2 tsp caster sugar
1 tbsp sumac
3 tbsp red wine vinegar
200g red quinoa , rinsed
2 tbsp lemon juice
1 tbsp Dijon mustard
2 tbsp olive oil
150g young watercress leaves, tough stalks removed
coarse sea salt and black pepper
This first accompanied a potted crab dish served at NOPI, dotted with quail’s eggs. The sharp flavours of the salad work very well with most fish and seafood – potted or otherwise – or alongside grilled meat. It’s also punchy enough to be a stand-alone starter to a meal.
If you can find it, black quinoa also looks great here, either by itself or in combination with the red. The black variety needs a bit more cooking than the red – an extra 5 minutes – so get it going in the pan beforehand, if you are using both. If you can’t find either red or black, the more widely available white quinoa (which needs a couple of minutes less cooking than the red) is also an option.
(p 66, NOPI The Cookbook)