Tis the season for chive flowers and oh what wonderful things they are. I love edible flowers, I think it’s so cool you can have this pretty floral thing on your plate *and* eat it and chive flowers have the added bonus of tasting amazing. They start off sweet and a little dry and crunchy on the tongue and you wonder if they are edible actually, or are going to taste like bland pot pourri, and then the flavours open up and they taste sweet and slightly oniony and then as you chew a bit more you get a really spicy oniony hit from the seeds inside. Delicious, and a beautiful lilac colour. They don’t last long so make the most of them now if you have a clump of chives outside. If you really don’t know what to do with them use them as an edible garnish, but this salad is the perfect place for them, with lots of contrasting colours.
Cranberry and almond quinoa salad with chive flowers
Adapted from Melissa W via Dinner with Julie
75g dried cranberries
3 tablespoons flaked almonds
10 sping onions, diced
Small handful of spinach, shredded
Small handful of chive flowers
Juice of half a lemon
1 tablespoon light olive oil
1. Cook the quinoa in 250ml water, or chicken stock for about 10-12 minutes, or until the water is all absorbed and the germ separates. Drain off any excess water and leave to sit on the hob for 2-3 minutes under a lid to steam; this will make for fluffier quinoa.
2. Add the cranberries, almonds and spring onions to the quinoa and toss well with a fork. Whisk the lemon juice and olive oil together with some salt and pepper. Just before serving add the spinach and chive flowers to the quinoa, pour the dressing over the top, mix well and serve up.
Serves 2. This is delicious hot but would work well cold as well. If serving cold add the spinach when the quinoa is fully cooled, so it doesn’t wilt.