Mediterranean summer quinoa salad

Ingredients

For the quinoa salad

• 140 g (5 oz) quinoa grain, rinsed and drained
• 350 ml (12 fl oz) water
• 90 g (3½ oz) pitted black kalamata olives
• 2 tbsp capers, drained
• 125 g (4 oz) sun-dried tomatoes, sliced
• 150 g (5 oz) roasted pepper (capsicum), cut into chunks
• 280 g (9 oz) artichoke hearts, quartered
• 1 x 400 g (14 oz) can borlotti beans, rinsed and drained
• 1 green chili, seeded and chopped
• 1 small red onion, finely chopped
• 2 tbsp chopped chives
• 20 g (¾ oz) chopped dill

For the dressing

• 2 anchovy fillets (optional)
• 4 tbsp extra virgin olive oil
• 1½–2 tbsp red wine vinegar
• 2 cloves garlic
• Salt and freshly ground black
• Pepper to taste

Method

You can roast your own peppers or buy them ready roasted or chargrilled. The anchovies add an extra zing to the dressing but you can leave them out. This has all the true flavours of the Mediterranean.

Place the quinoa in a small saucepan with the water, bring to the boil, then reduce the heat, cover and simmer for 10 minutes until all the water is absorbed. Remove from the heat and cool completely.

Halve the olives lengthways and place in a large bowl with quinoa, capers, sun-dried tomatoes, peppers, artichokes, beans, chili, onion and herbs. Mix thoroughly.

For the dressing, place the anchovies, olive oil, vinegar, garlic and seasoning in a blender or mortar and pestle and whiz or grind together until blended.

Pour the dressing over the salad, check the seasoning (you will need to add salt if not using the anchovies). Chill for about 30 minutes before serving.