OH has been planning to make a garden table for the last three years. There are electric cable spools for the base in one corner, lovely large planks of oak for the top in another and lots of plans on the wall.
Except our lovely life gets in the way. Most recently it has been planting lots of yummies in the kitchen gardens. This summer we are hoping to have radishes, sweet corn, rocket, herbs, tomatoes, green beans, courgettes and more. I can’t wait.
So I have decided to take one thing off his plate for now and get us some garden furniture – aka a 10 seater table and some fab chairs (some red in there obviously). Now we can sit outside and have our long family lunches and bonfire suppers and just hang out. His homemade table will come – I really want it, but no need to rush it though.
This strawberry and orange quinoa salad is the first thing we served on our new table. It was refreshing and perfect on a warm sunny day and a good way to use my leftover cooked quinoa. The ingredients quantities are a guideline only – throw in more or less of what you want. Omit the cheese if making this for vegans.
This is the final recipe in the pantry staple spotlight on quinoa. Please be sure to check the others out.
- Two large handfuls of baby salad leaves
- 75 g (2.6oz) cooked quinoa
- I orange peeled pith removed and sliced
- 8 strawberries quartered
- 50 g (1.8oz) cubed feta
- 4 tbsp chopped toasted nuts
- 6 tbsp olive oil
- 2 tbsp vinegar
- 1 tsp grainy mustard
- 1 tsp sugar
- Ground black pepper
- Throw all the ingredients of the salad together.
- Whisk all the ingredients for the balsamic vinaigrette together until combined.
- Adjust seasoning and drizzle on as much dressing as you would like onto your salad.
- Serve with fresh crusty bread.
You can keep the rest of the vinaigrette on your counter top for another salad.