"Summer is here and you know what that means: it’s salad time! Time to make space for crunchy, colourful and cooling dishes. My only problem with salads is that most tend to go soggy in the heat, so I created a salad that features one of my favourite summer vegetables – capsicum – and it stays fresh and crunchy for ages. I also love that this salad reminds me of the rainbow. It’s also high in protein, and quite versatile – enjoy it on its own as an entree or main, or use it to fill a salad wrap or pita pocket." Keren Natalia, Just One More Spoon

Serves
4-6

Preparation

15min

Cooking

15min

Skill level

Easy
By
5
Average: 2.4 (8 votes)
Yum

Ingredients

  • ½ cup organic quinoa
  • 1 cup vegetable stock
  • 1 large red capsicum
  • 1 large green capsicum
  • 1 large yellow capsicum
  • ½ can red kidney beans (reserve 3 tbsp of the liquid and rinse and drain the rest)
  • 5 sprigs parsley, chopped finely
  • 5 sprigs mint, leaves only, chopped finely

Vinaigrette

  • ½ tbsp harissa paste
  • juice of 1 lemon
  • 3 tbsp virgin olive oil
  • pinch sea salt
  • pinch cracked pepper

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Instructions

Rinse the quinoa under cold water in a fine mesh strainer and gently rub the seeds together with your hands. Place the quinoa and stock in a pot over medium heat, uncovered, and bring to the boil. Reduce heat to low, cover, and simmer for 10-15 minutes or until all the water has absorbed and the quinoa seeds have become translucent. Rest for 5 minutes and fluff with a fork before using.

Meanwhile, prepare the capsicums by removing and discarding the seeds and white membrane. Cut flesh into thin strips and then dice into small squares. Set aside.

Make the vinaigrette by combining the harissa paste, lemon juice and olive oil in a small bowl. Whisk until all ingredients are incorporated. Season with salt and pepper to taste.

Transfer the prepared capsicum to a large bowl. Add the cooked quinoa, beans, reserved bean liquid, parsley and mint, and toss gently to mix. Drizzle the vinaigrette onto the salad and toss gently again. Serve.

 

Note

• Harissa is a spicy North African condiment made from chilli, spices and herbs. Use sparingly if you prefer a milder flavour. It can be found in most supermarkets and good food stores.

 

Photography by Benito Martin. Food styling by Alice Storey. Prop styling by Lynsey Fryers. Food preparation by Alice Storey & Georgina Larby.

 

Keren Natalia is a passionate foodie who, once a mindless eater, is now on a journey to uncover the power of eating plant-based foods. She is the creator of Passionately Keren, a food and lifestyle blog that showcases favourite recipes, food tips and inspiring articles to help others transition to a greener lifestyle.

 

Recipe by Keren Natalia from Passionately Keren.