This is not a hangover cure. This is not a morning-after-the-night-before breakfast. It is a day-after-the-night-before dinner. When you’ve been out and had a few drinks. Not so many you embarrassed yourself, but more than was wise. Perhaps you were surrounded by supremely boring people and carried on drinking cocktails in the vain hope it would make their conversation more interesting. Perhaps. Perhaps you got home and made a grilled cheese sandwich, since you were feeling a little peckish. Maybe you slept badly and then went out for brunch next day to help your recover. Maybe you felt a little under the weather and decided not to do any exercise so spent the rest of the day lolling about, being lazy. And then, just maybe, by dinner time you decided it was time to start undoing the damage of the previous night and eat something healthy. Something full of vitamins. But not a salad mind. You want something filling, satisfying and hearty. Et voila. These have got everything you need. Every amino acid you can think of (plus a light nutty flavour) from the black quinoa. Plenty of vitamin C and tang from the grapefruit. All sorts of essential fats and oils from the avocado. A nice crunch and variety of minerals from the radishes. And a good dose of salt from the crumbled feta. I was actually surprised to find that this wasn’t just nice, but also really moreish, and was rather sad that there was none left for seconds.
Black quinoa salad with grapefruit, radish and avocado
Pared down slightly from La Tartine Gourmande
1/2 cup black quinoa, rinsed
1 ruby grapefruit, supremed
8 radishes, washed and sliced thinly
1 avocado, chopped into chunks
2 tablespoons olive oil
Juice of 1 lime
2 tablespoons feta cheese, crumbled
1. Rinse the quinoa for a minute in a sieve to remove its bitter coating (most quinoa bought in the UK has already had this done, but if you bought it loose from a healthfoods store or similar it may not have). Put in a medium saucepan with a pinch of salt and boiling water and simmer for 15-20 minutes, or until the kernel separates but the quinoa still has a slight nutty bite to it. Drain and set aside to cool.
2. Supreme the grapefruit by slicing off its top and bottom, and then cutting away its peel in strips. Make incisions between the flesh and the membranes and pull out each segment. Crumble the segments slightly between your fingers and add to the cooled quinoa. Add the thinly sliced radishes and the chopped avocado too.
3. In a small mug whisk the lime juice with the olive oil and a pinch of salt and black pepper. Pour this over the salad and toss well to combine.
4. Serve the salad in bowls and crumble the feta cheese over the top.
Serves 2 as a main meal.