Quinoa Salad with a Highland Twist

If you want to bring a taste of Scotland to your table, look no further than this delightful quinoa salad.

Combining the nutritious benefits of quinoa with the rich, distinctive flavours of Scottish ingredients, this salad will surely be a hit at your next meal.

Whether hosting a summer garden party or simply seeking a healthy, hearty dish, this recipe offers a refreshing twist on a classic favourite.

Ingredients

For the Salad:

• 250g dried quinoa
• 500ml water
• 1 (400g) can chickpeas or 300g cooked chickpeas
• 1 medium cucumber, diced
• 1 medium bell pepper, chopped
• 1 small red onion, finely chopped
• 100g fresh spinach leaves, chopped
• 200g cherry tomatoes, halved
• 100g Scottish smoked salmon, flaked
• 100g Scottish cheddar cheese, cubed
• A small bunch of fresh parsley, chopped
• A small bunch of fresh mint, chopped

For the Dressing:

• 60ml extra-virgin olive oil
• 30ml apple cider vinegar
• 15ml honey or maple syrup
• 5g Dijon mustard
• Juice of 1 lemon
• Salt and black pepper to taste

Instructions

Cook the Quinoa:

Begin by giving your quinoa a good rinse under cold water to wash away its natural coating, which can sometimes impart a bitter taste. Next, combine the rinsed quinoa and 500ml of water in a medium saucepan. Bring it to a boil, then reduce the heat to low, cover, and let it simmer for about 15 minutes, or until the water is fully absorbed. Once done, remove it from the heat and allow it to stand, covered, for an additional 5 minutes. Fluff with a fork and let it cool.

Prepare the Dressing:

While the quinoa is cooling, whisk together the olive oil, apple cider vinegar, honey (or maple syrup), Dijon mustard, lemon juice, salt, and pepper in a small bowl. This tangy dressing will bring all the flavours together beautifully.

Assemble the Salad:

Combine the cooked and cooled quinoa in a large bowl with chickpeas, cucumber, bell pepper, red onion, spinach, cherry tomatoes, smoked salmon, cheddar cheese, parsley, and mint. Drizzle the dressing over the salad and toss gently to ensure all ingredients are evenly coated.

Serve:

This vibrant salad can be served immediately or refrigerated for up to 3 days. Whether chilled or at room temperature, it’s a dish that promises to impress.

Tips

• Customisation: Feel free to add other Scottish ingredients like black pudding crumbles or roasted root vegetables for added flavour and texture.
• Storage: Store the salad in an airtight container in the refrigerator. It will keep well for 3-5 days.

This quinoa salad with a Highland twist is more than just a meal; it’s a culinary journey through the flavours of Scotland. The combination of wholesome quinoa and fresh, local ingredients like smoked salmon and Scottish cheddar creates a dish that’s as nutritious as it is delicious. Perfect for any occasion, this salad is sure to become a staple in your recipe collection. Enjoy a taste of Scotland today!