2 tsp olive oil
1/2 cup (100 gr.) quinoa
75 gr. baby rocket leaves
150 gr. dried apricots, cut into strips
2 small celery sticks, thinly sliced diagonally
1/3 cup (60 gr.) pecan halves, chopped
1/4 cup (40 gr.) dried currants
2 tbs. balsamic vinegar
1 orange, rind finely grated, juiced
2 lemons, rind finely grated, juiced
1/4 cup (60 ml.) extra virgin oil
To make the vinaigrette, combine the currants, vinegar, 1 tbs. orange ring, 2 tbs. orange juice, 1 tbs. lemon ring and 2 tbs. lemon juice. Let soak for 30 mins. Stir in the oil. Season with salt and pepper.
Heat the oil in a small saucepan over medium- high heat. Add the quinoa and cook, stirring, for 2 mins. or until quinoa is toasted. Add 1 cup (250 ml.) water and bring to the boil. Cover, reduce heat to low and simmer for 15 mins or until quinoa has absorbed liquid and is tender. Turn off head, uncover and cool completely. Arrange the quinoa over a large platter. Top with the rocket, apricots, celery and peach or nectarine. Drizzle with vinaigrette. Sprinkle with spring onion and pecans.
Per serve: 219 Cal / Protein 4 g/ Fat 14 g / Carb 16 g / 8 Serves
Preparation time: 15 min.