Today’s salad could really be called a Garden Salad, because the radishes and the purslane come from my side garden. Both grew abundantly in our garden this year. It is a salad flavoured with citrus juice and kalonji seed adds crunch and a visual element. You could use black sesame seeds or poppy seeds if you prefer. Kalonji can be found at any Indian grocery store.
Similar recipes include How to Use Purslane in Salads, Ghol Takatli Bhaji, Summery Grain or Lentil Salad, Quinoa Salad with Apricots and Pecans, Quinoa Salad with Tomatoes and Pine Nuts, and Purslane Salad with Tomatoes.
Quinoa and Purslane Salad with Radish and Kalonji
0.75 cup red or white quinoa
0.5 – 0.75 cups loosely picked purslane leaves
2 spring onions (scallions), sliced finely
0.5 tspn turmeric
2 – 3 radishes, sliced
0.5 orange, peeled and the flesh sliced then each slice cut into quarters
zest of 0.5 orange, and 1 Tblspn of its juice
1 tspn kalonji seed (+ extra for garnish)
sea salt and black pepper
cook the quinoa
Cook the quinoa according to the directions on the packet, or use the following method: Combine the quinoa with 2.25 cups of water in a saucepan. This will yield around 2.5 cups of cooked quinoa. Bring the mixture to a boil over medium-high heat, then lower the heat to a simmer and pop the lid on. Cook for around 15 mins until the quinoa has absorbed all of the water. This could take as little as 10 minutes and as long as 20, depending on the quinoa. Take the saucepan off the heat, leave the lid on and let it sit for 10 mins. Remove the lid and fluff the quinoa with a fork.
make the salad
In a bowl, toss the quinoa with the salad ingredients listed above. Drizzle a little olive oil over the salad, season with sea salt and black pepper and mix well.
Place on a serving dish and sprinkle a little more kalonji seed over the salad.