Vendée IGP Ham and Quinoa Salad with Crisp Vegetables


For the vegetables

Wash the vegetables. Cut the broccoli into small florets. Finely chop the mushrooms.

Add the peas and broccoli florets to a saucepan of boiling water with some coarse salt. Let cook for about 10 min. Drain the vegetables, then immerse them in cold water with ice cubes.

For the quinoa

Drizzle some olive oil into a hot saucepan. Add the quinoa and mushrooms and combine well.

Add 3 cl hot vegetable stock, then let cook for around 12 minutes, regularly adding more stock.

Once the quinoa is cooked, remove from heat and let cool, stirring regularly.

Then add the peas and broccoli florets.

To make the vinaigrette, place 3 cl olive oil, the soy sauce and some salt and pepper in a small bowl and whisk until combined.

Slice the Vendée ham into thin strips.

Add the strips Vendée ham to the quinoa, pour the vinaigrette over the top and stir gently to combine.

Chef’s tip

To give a bit more crunch to this salad, add some sunflower seeds or toasted pine nuts.