This was a delicious summery salad. It can also be eaten hot. I loved all the different veg in this and the crunchy quinoa did wonders for the texture.
Easy Summer Quinoa (from Iowa Girl Eats)
2 tbsp. oil
1 large shallot, chopped
3 cloves garlic, minced
pinch red pepper flakes
4 handfuls chard, chopped
1 small courgette, chopped
salt and pepper
2 ears sweetcorn, shucked
5 sundried tomatoes packed in oil, cut into strips
4 tbsp white wine
100ml chicken or vegetable stock
bunch fresh basil, chopped
shaved or fresh grated parmesan cheese, for topping
Bring a pan of water to the boil, then add the quinoa, cook according to packet instructions, then set aside.
Heat the oil in a frying pan over medium heat. Add the shallots then cook until tender, about 2 mins. Add garlic and chilli flakes and sauté for 30 more secs, stirring constantly. Turn heat up to medium-high then add the chard and courgette. Season with salt and pepper and sauté for 2 mins. Add corn and sundried tomatoes then saute for 2 more mins.
Add the white wine then scrape up brown bits from bottom of skillet with a wooden spoon. When wine is nearly gone, add the peas and stir to combine. Add the chicken stock and quinoa and cook until the stock is absorbed. Remove the pan from the heat, add the basil and stir to combine. Serve topped with freshly shaved or grated parmesan. Or leave to cool, pack into a lunch box and top with the parmesan. Then take to work for lunch.