Superfood grain salad with maple dressing

Method Print recipe

1. Cook the quinoa, amaranth and rice in line with the cooking instructions, drain, leave to cool then mix together.
2. Bring the milk to a simmer and add the polenta with a pinch of salt and pepper. Once cooked pour into an oiled tray to set.
3. Heat the vinegar - do not boil.
4. Add the sultanas and remove from the heat to go cold.
5. Gently stir in the maple syrup, garlic, olive oil and salt.
6. Mix the dressing and set to one side.
7. Remove the polenta from the tray and cut into crouton size chunks - shallow fry until crispy and place onto paper to drain.
8. Toast the cashew nuts and crush slightly.
9. To assemble the salad - tumble the mixed salad through the grain mix , top with the toasted cashew nuts, polenta croutons and avocado slices and finish with fresh herbs and an extra drizzle of dressing.