If we had a summer in Britain, then this fruity, gingery and zesty quinoa (pronounced "keen-wah") salad would be the taste of it. While we don't have that much sunshine here, let's make believe while eating this.
Packed with health and vitality, this Gingery Pineapple & Melon Quinoa Salad is extremely versatile. It makes a wonderful gluten-free addition to any buffet table, can be eaten as a filling main course (bearing in mind also that quinoa is a complete protein), and is a good side salad to be had at vegan barbecues.
If you don't know how to cook quinoa, it's pretty simple as it's just like cooking rice, really. You need to put in a double the quantity of water to quinoa, and cook for about 15 minutes (keeping an eye on it) until the water is absorbed and the germ separates from the seed.
This is a lovely, colourful and tangy dish, and the tanginess is made tangier by the addition of mango powder (amchoor). You can spice it up with some sliced red chilli pepper if you like, and some fresh corinader (cilantro) too. However, as I often use both of those, I tried to do something different with this salad.
Fresh mint is better but use dried if you don't have. I'm not the Kitchen Police, and I won't arrest you if you do change things around a little.
Gingery Pineapple & Melon Quinoa Salad
Serves 4 as a main course, more as a side dish
2 cups / 300g cooked quinoa, chilled (approx ¾ cup of dried quinoa)
2 cups / 300g diced pineapple
½ cup / 100g melon (such as gala or cantaloupe)
1 red bell pepper, chopped small
3 spring onions, chopped finely
1 clove garlic, minced
2 tablespoons fresh lime juice
1 heaped tablespoon ginger, grated
1 tablespoon walnut oil (olive would be fine, if you do not have walnut)
1 teaspoon amchoor (mango) powder
1 teaspoon dried mint or 1 heaped tablespoon fresh mint
½ teaspoon salt
Fresh black pepper, to taste
1. In a large salad bowl, mix the chopped pineapple, melon, red pepper, and spring onions.
2. In a small mixing jug, make the dressing by combining the oil, minced garlic, ginger, lime juice, mango powder, mint, and salt, and whisk with a fork until well-mixed.
3. Pour the dressing over the quinoa and mix thoroughly.
4. Serve alone or with a leafy green salad, or even with a curry or vegan barbecue food or burgers.