*Quinoa (any colour) x 1 cup uncooked, made according to packet directions.
*Finely chopped vegies x 3 cups – Lebanese cucumber, red capsicum, celery, & charred corn kernels sliced off one cob.
*Fresh parsley x 2 tablespoon’s
*Lemon wedges to serve
*Optional: Tinned tuna in olive oil x 185grams, drained & flaked with a fork.
Bagna Cauda Dressing
*Unsalted butter x 3 tablespoon’s
*Anchovies from a jar x 8-10, chopped
*Lemon zest from half a lemon
*Lemon juice from 1 lemon
*Olive oil x 1 teaspoon
*Garlic clove minced x 1 (or 2 if you prefer more garlic)
*Pinch salt (optional)
*White pepper to taste
-Make quinoa according to packet dressings and set aside. Use slightly warm quinoa in the salad or room temperature, but not hot.
-Finely chop all vegies while quinoa is cooking.
-In a small saucepan, melt butter, add olive oil and then chopped anchovies.
-Sizzle and stir anchovies in butter mixture until they mostly break apart and dissolve, being careful not to overheat the butter, but you still want it to sizzle for a minute or two. Add minced garlic towards the end of this cooking process and cook for no more than a minute with the anchovies.
-Remove from heat, stir in lemon zest, then lemon juice and taste. It should be very lemony and full of flavour from the anchovies. Add optional pinch of salt and stir.
-In a salad bowl, add quinoa and then pour over Bagna Cauda dressing and stir.
-Add chopped vegies (and tuna if you’re adding it) and fresh parsley and stir again.
-Best served immediately at room temperature with lemon wedges. Can be refrigerated for 2 days.
Serves 2 light meals or 3-4 people as a sidedish
