200g Dried Quinoa
1 Onion, finely diced
1/2 Swede, or equivalent alternative root veg such as parsnip or celeriac, peeled & grated
30g Wild Chervil stems, finely chopped
20g Fennel, finely chopped
20g Nettles, leaves picked from stems (handle with gloves)
Lady's smock flowers
Pinch of chilli flakes
Salt & Pepper
Rapeseed Oil & Extra Virgin Olive Oil
1. First rinse the quinoa in cold water to remove the bitter tasting saponin.
2. Put Quinoa into the saucepan covered with the 400g water, a pinch of salt, twist of pepper and the chilli flakes, bring up to the boil, simmer for 5 minutes then remove from the heat and cover with a tight lid to allow the residual steam to finish the cooking.
3. Gently fry the onions and swede together in a large frying pan in rapeseed oil, along with a touch of seasoning allow the vegetables to slowly caramelise stirring regularly, add this to the pan with the quinoa.
4. Using the same frying pan (to save on washing up!) add a drizzle of rapeseed oil and pan fry the nettle leaves briefly until they start to crisp up, then remove from the heat and cover with a lid.
5. Add in the fennel and chervil stems to the cooled quinoa and mix in along with the nettles.
6. Finish off the salad with a drizzle of olive oil & the lady’s smock flowers.