Photography by Jeremy Dixon
Recipe from Revive Cafe Cookbook 5
By Jeremy Dixon
¾ cup white quinoa
1½ cups boiling water
1 cup beetroot julienne (around ½ large beetroot)
1 cup purple cabbage, thinly sliced
1 cup purple grapes
½ cup radishes cut into half moons
garnish: coriander (cilantro)
2 tablespoons oil
1 teaspoon apple cider vinegar
1 tablespoon honey or date puree
1 tablespoon seeded mustard
¾ teaspoon salt
2 teaspoons lime juice
In a pot combine the quinoa and boiling water and heat to bring back to the boil. Turn down to low and simmer with the lid on for 12 minutes or until the water has gone and the quinoa is soft. This should yield 2 cups of cooked quinoa.
Chop all the vegetables and put into a mixing bowl.
Mix the dressing ingredients in a cup.
Combine the cooked quinoa with the vegetables and dressing and mix well so the beetroot colours the salad.
Serve and garnish with fresh coriander and some lime wedges.
You can also use red quinoa for even more purple power!
REVIVE Cafe Cookbook 5 by Jeremy Dixon NZ$29.99
Published and distributed by Revive Concepts Ltd