Pork with Asian slaw.

JANA FRAWLEY National Food EditorNews Corp Australia Network

QUINOA is so 2013. No, really, it is. No less a venerable organisation than the United Nations has declared it International Year of Quinoa. The logic is based on the highly nutritious South American seed's - for it is technically a seed but is mostly used like a grain - adaptability to different growing conditions all over the world. That makes it an excellent sustainable farming choice and is versatile in the kitchens of many cultures.

Cue the other reasons quinoa is the word on every inquisitive cook's lips (you can spot the experts, for their pronunciation "keen-wa" is spot on): It is new and interesting, and sits happily alongside all the other current buzzwords like superfood, gluten-free and organic.

As spring hits, quinoa is just one way to turn your favourite salad recipes from so-last-year to so-hot-right now.

"The trend at the moment is definitely towards adding seeds, grains and nuts to everything, especially salads," says chef Darren Robertson of Three Blue Ducks in Sydney. "For instance, we'll make vinaigrette with more than just dijon mustard, and use quinoa or spelt and making the dressing more substantial. We chuck that on the leaves to make it a more complete meal."

"It's a good way to add texture to a salad," adds chef Mark LaBrooy. "We use puffed quinoa or rice, pumpkin seeds, slivered almonds, white and dark sesame seeds, and sunflower seeds. It makes the salad much more interesting to eat."

The third "Duck", Grant LaBrooy, takes it up a notch. "Candied walnuts are great it a salad, and we make a savoury praline using pistachios and cashews and herbs and spices," he says.


The trio's next suggestion for updating your salads is to put as much effort into making it as you would another main meal.

"A salad is not just leafy greens in oil," says Mark. "Each mouthful should be really different whether it's the balance between sweetness and acidity, or different textures."

Grant chimes in, "a bit of tang, a bit of crunch, some sweetness ..."

And Mark continues, "I might dot a beetroot puree through the leaves or pump out a salad where the work's been done previously like using leftover roasted vegetables. Mix them with some leaves and some chip seeds and off you go."

Paying careful attention to the dressing is also paramount. "Acidity is important," says Mark. "I use a lot of apple cider vinegar and we use a tonne of limes or orange juice mix with a bit of lemon and olive oil."


American retro food is the other big hit of the season with chef and homecooks taking to fried chicken, barbecued ribs, and slow-cooked pork or lamb shoulder, and with them updated versions of classic salads.

"Iceberg lettuce is making a comeback," Darren declares. "I love serving big wedges of iceberg with a good dressing. And the slaws are coming back too, made with kohlrabi or with broad beans added. It's stuff that we've been doing for years but jazzed up a bit more."

Darren's tip for salads like this is to rethink the way you dress it. "The idea is to just coat the leaves with mayonnaise, rather than having a big slop of it. It's not meant to be the main component," he says. "Also make the leaves chunky rather than fine like they used to be."

Mark has the last word on making every salad perfect. "Seasoning is the most important thing you'll ever do to your salad," he says, advising that timing is everything. "Don't do it too early or all your ingredients will wilt as the salt it draws the moisture out. Just before you put it on the table a nice sprinkling of sea salt or pink salt, a mild salt but large flakes, and be generous with it.