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Food and wine pairings
The Springtime Table
Quinoa-salad with peas, mint, basil and feta
For 4 people
PREPARATION TIME
30 min
CLASSIC WINE PAIRING
We can already taste the holidays! Lots of very different ingredients come together on the palate, with each flavour maintaining its own original character.
ORIGINAL WINE PAIRING
Go with a young AOC Bordeaux and its pronounced fruity notes. These flavour pairings bring to mind the Mediterranean and make you want to fire up the grill, too!
INGREDIENTS
For the salad:
250 g of quinoa
300 g of peas (frozen)
2 small kohlrabi
1 bunch of radishes
60 g of hazelnut kernels
200 g of feta
1 organic lemon
4 sprigs of mint
Freshly ground salt and pepper
For the dressing:
1 bunch of basil
3 tablespoons of lemon juice
5 tablespoons of olive oil
2 tablespoons of mustard
1 tablespoon of honey
Instructions
Repeatedly wash the quinoa until the water runs clear. Bring 500 ml of water to a boil in a small saucepan. Add the quinoa and simmer on low heat for approximately 15 minutes. Strain and set aside to cool. Blanch the peas in a pot of boiling water for approximately 3 minutes, refresh with cold water and set to one side. Wash the radishes and slice them thinly. Peel and dice the kohlrabi. Heat the hazelnuts in a small pan without any oil until they start to become fragrant.
Remove them, allow to cool and chop roughly. Place all of the ingredients in a bowl. Crumble the feta on top. Wash the organic lemons in warm water and finely grate the zest over the salad. Remove the mint leaves from the stalk, wash, chop finely and add to the salad. To make the vinaigrette, put all ingredients in the mixer and blend. Season to taste. Pour over the salad and mix thoroughly.
DENISE SCHUSTER
Denise’s cooking is diverse, light and modern. As a food stylist and food photographer, her recipes are a feast for the eyes as well as the palate. On her blog, she enjoys sharing her passion for creative cooking with her readers.
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