There's some cooked quinoa in the fridge (ready for these biscuits), a few slices of chilli pancetta and a tiny bit of sheep milk fetta leftover in the fridge. Add some fresh vegetables, some parsley and mint from the garden and the tamarind dressing I'm currently in love with and you have the perfect weekend lunch. Make enough for lunch the next day, too. All of the vegetables are interchangeable for what you have or what you like. My aim was for pretty colours and a range of textures.
Quinoa Salad with Tamarind Dressing(serves 3-4)
1 cup cooked quinoa
1 small carrot
4 large cauliflower florets
1 dill pickle
2 kale leaves, inner rib removed and shredded
3 slices pancetta
1 tbsp toasted pepitas
1 tbsp toasted pine nuts
½ tbsp. cacao nibs
¼ cup shredded flat leaf parsley
¼ cup shredded mint
3 tbsps Tamarind dressing (recipe here)
Chop all the vegetables into similar size pieces, I went for a very small dice. Slice the dill pickle smaller still. Shred the pancetta into small pieces.
Toss all ingredients together, apart from the fetta and dressing. Slowly add the dressing, using just enough to coat, rather than drown it. Crumble fetta over the top and serve!