Honey Spiced Rhubarb & Quinoa Salad Recipe | Abel & Cole
Honey Spiced Rhubarb & Quinoa Salad
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Prep: 10 mins
Cook: 25 mins
Keen for quinoa? You certainly will be after one bite of this honey drizzled, fruity salad. Our organic lamb's lettuce is fantastic and full of brilliant things for you.
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421 kcal
(per portion)
Ingredients you'll need
  • 2 sticks of rhubarb
  • 75g quinoa
  • 2 star anise
  • 1 orange
  • A handful of chives
  • 100g lamb's lettuce
  • 2 tsp honey
  • A thumb of ginger
From your kitchen
  • Sea salt
  • 4 tbsp olive oil
Step by step this way
  • 1.

    Heat your oven to 200°C/Fan 180°C/Gas 6. Cut your rhubarb diagonally into 2 cm chunks. Tumble into a roasting tin. Pop in the oven on a high shelf. Roast for 10 mins or till tender and a little golden around the edges.

  • 2.

    Rinse your quinoa till the water runs clear. Put a lidded pan over a medium heat. Add 1 star anise and the quinoa. Toast for a moment over a low heat. Add enough water to cover with 1 cm extra on top. Add a pinch of salt. Cover and cook for 20 mins or till all the water is absorbed. Set aside, lid on, for 5 mins.

  • 3.

    Add the zest from your orange to the cooked quinoa. Gently fold through the roasted rhubarb. Finely chop the chives. Add it to the pan along with the lamb’s lettuce.

  • 4.

    Squeeze the orange juice into a blender or food processor. Add the remaining star anise, a pinch of salt, 2 tsp honey, 2 cm of peeled ginger (from half your thumb of ginger – see our tip below) and 2 tbsp oil. Blend till smooth and creamy. Strain the dressing through a sieve if there are any large pieces of star anise left.

  • 5.

    Arrange the salad on a plate. Drizzle over the dressing. Peel the rest of your halved thumb of ginger. Slice into matchsticks. Heat 2 tbsp oil in a small frying pan. Add the ginger with a pinch of salt. Sizzle till just golden and crisp. Scatter over the top of the salad.

  • 6.

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