Recipe: Ripe Deli's Red Quinoa Salad

Quinoa, beetroot and goji berries deliver a pro-immunity kick. Photo / Sally Greer at Beatnik Publishing

This red quinoa salad is so packed with goodness that other salads will wilt with envy around it - and it's a perfect immune system booster. Goji berries are high in antioxidants and loaded with vitamin C while quinoa is high in protein, calcium, iron, vitamin B and vitamin E, and is gluten-free.

This week's recipe was first published in Ripe Deli owner and chef Angela Redfern's new cookbook Ripe Recipes - A Fresh Batch (Beatnik Publishing, 2013).

Serves 6 to 8

• 1 cup (200g) red quinoa
• 400g fresh or frozen broad beans or edamame beans
• 1 cup (40g) cavolo nero, finely sliced
• 2 (approx 400g) beetroot, raw, peeled, grated
• ½ (400g) red cabbage, finely sliced
• 1 cup (40g) fresh curly parsley, finely chopped
• ½ cup (50g) goji berries, roughly chopped
• salt and freshly ground black pepper

Dressing

• 2 tbsp balsamic vinegar
• 4 tbsp olive oil
• 1 tbsp wholegrain mustard
• 2 tbsp soft brown sugar

1. Cook the quinoa.

2. To blanch the beans, bring a medium saucepan of water to the boil over a high heat. Blanch the beans for approximately one minute. Remove from the heat, drain and refresh in iced cold water. Drain well, peel and discard the skin and pods, place the beans in a small bowl, cover with cling film and place in the refrigerator.

3. To prepare the dressing: place all the ingredients into a jar with a tight fitting lid and shake well.

4. Into a serving bowl place the quinoa, cavolo nero, beetroot, red cabbage, parsley and goji berries. Toss to combine. Add the dressing and toss again.

5. Season to taste with salt and pepper.

6. When you are ready to serve, add the broad beans and gently mix through. (The beetroot will stain the broad beans if they are added too early.)

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