Chef Marc De Stasio’s quinoa salad

Our Michelin-trained Head Chef Marc De Stasio from The Lampery at our Apex City of London Hotel is back with another showstopping seasonal dish. To celebrate the launch of The Lampery’s new summer menu, Chef De Stasio let us behind the scenes to sneak a peek of how he created this vegan and gluten-free (and delicious!) summer salad. Come along to The Lampery and try our exciting new seasonal menu for yourself and try to make your own dishes at home. This quinoa salad is perfect for a light lunch or as a healthy side dish.

Make sure you tag us if you recreate this dish, @TheLampery on Facebook and Instagram.

Now let’s get cooking!

Quinoa salad with baby vegetables & pomegranate (v) (gf)

Ingredients

200g mixed quinoa

150g carrots

25g fresh pomegranate

6 radishes, sliced

10g mint

1 lemon

5g micro rocket

60ml extra virgin olive oil

Method

1. Drizzle the carrots in olive oil and roast in a 180C fan oven for approximately 30 minutes.

2. Boil the quinoa in water as per pack instructions. Leave to cool when cooked.

3. Stir lemon juice through the quinoa.

4. Mix the roasted carrots through the quinoa and top with micro rocket, radish, mint and fresh pomegranate. Enjoy!