>Warm Salad for Autumn

>;After quite a time away from my blog – but most definitely not my anti-cancer food I’m back with a super recipe I found whilst searching for inspiration online what do do with the fabulous Mibuna Greens that my Mum had grown for us. This recipe and photograph comes from a beautiful food blog called So Good and Tasty by Jacqui Scoggin http://sogoodandtasty.blogspot.com
I have made a couple of alterations to this (2012) so please go to Jacqui’s blog for the unadulterated version if you wish!
Please use unsulphured apricots – organic of course!

It is really delicious and simple to make ……..

Quinoa and Mibuna Salad with Lemon Pistachio Dressing
(Adapted from Yotam Ottolenghi)

serves 3-4

1 cup quinoa (preferably sprouted for a couple of days)
1/2 onion, sliced
2-3 tablespoons coconut oil
zest and juice of one lemon
1 garlic clove, crushed
2 spring onions, thinly sliced
1/4 cup dried apricots, I slice thinly with scissors
1/4 cup pistachio nuts, roughly chopped
1 bunch mibuna or other green like Swiss chard, Rocket
2 large handfuls fresh Spinach roughly chopped & hard stems removed
Freshly ground black pepper to taste

Cook the quinoa, set aside.

While the grains are cooking, heat coconut oil in a heavy pan, add the onion and cook until golden brown. Stir in about 3/4 of the mibuna bunch and all of the Spinach, cook until it just begins to wilt, about 2-3 minutes. Remove pan from heat, add the rest of the greens. Set aside.

In a large bowl mix together the lemon juice and zest, garlic, spring onions, apricots, and pistachios. Stir in the quinoa, onion and greens. Season with pepper to taste. Serve at room temperature.

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