Italian Quinoa Salad with Basil Oil

Quinoa is naturally gluten-free and contains iron, B-vitamins, magnesium, phosphorus, potassium, calcium, vitamin E and fiber. It is one of only a few plant foods that are considered a complete protein and comprised of all pernine essential amino acids. Quinoa also has a high protein to carbohydrate ratio when compared to other grain products. It was proposed by NASA to be an ideal food for long duration space flights.

Quinoa also contains a healthy dose of fatty acids.

"About 25% of quinoa's fatty acids come in the form of oleic acid, a heart-healthy monounsaturated fat, and about 8% comes in the form of alpha-linolenic acid (ALA), the omega-3 fatty acid most commonly found in plants."

INGREDIENTS

• 1 cup quinoa
• ¼ cup sundried tomatoes
• 100g Danish feta
• ¼ cup pine nuts

Dressing

• 1 bunch fresh basil
• Juice of 1/2 lemon
• Pinch of salt
• 100ml olive or grape seed oil

METHOD

1. In a medium saucepan add the quinoa along with 1 cup of water. Bring to the boil then turn heat down to a simmer for 10 - 12 minutes, or unto quinoa opens. Set aside to cool.
2. Bring a saucepan of water to the boil and drop 3/4 of the basil leaves in for 20 seconds.
3. Drain in a colander and run under cold water for 1 minute so that it doesn't continue to change color. Alternatively you can sit the colander in a bowl of iced water.
4. Put the basil leaves in a tea towel and roll it up. Ring out excess moisture by twisting then place in a blender with the salt and lemon juice. Turn blender on and gradually add the oil until it all combines, set aside.
5. Dry roast the pine nuts in a small frying pan on high heat for 1 - 2 minutes or until golden.
6. Turn quinoa saucepan upside down over a mixing bowl and allow to freely pour out. If it is struggling come out, be gentle and use a spoon to release. You don’t want to mix the quinoa too much otherwise it will bruise and become stodgy.
7. Gently fold in tomatoes, pine nuts, feta and remaining basil into the quinoa.
8. Transfer to a serving dish, top with extra pine nuts and pour over the basil oil.
   
   
   Compliments: Dan Churchill - Healthy Cook