Nutty Quinoa Salad
Author: Caroline Trickey from Healthy Home Cafe
Prep time:
Cook time:
Total time:
Serves: 4 or 6 as a side
- ½ cup quinoa (any colour will work)
- 4 spring onions, finely sliced or a small red onion, finely diced
- 1 small red capsicum, finely diced
- 2 cups kale, shredded
- 2 medium carrots, grated (approx 1½ cups)
- ½ bunch coriander, chopped
- ½ bunch mint, chopped
- ¼ cup sesame seeds, toasted
- ¼ cup sunflower seeds, toasted
- ¼ cup pumpkin seeds, toasted
- ¼ cup almonds, toasted and roughly chopped
- ¼ cup cashews, toasted and roughly chopped
- pomegranate seeds for garnish, optional
- Dressing:
- ¼ cup extra virgin olive oil
- ¼ cup freshly squeezed lemon juice or apple cider vinegar
- 2 teaspoons honey or maple syrup
- 1 garlic clove, crushed
- ¼-1/2 teaspoon salt
- Start by cooking quinoa. Place in a saucepan, cover generously with cold water.
- Bring to the boil, then turn the heat down and simmer for 12-15 minutes, or until soft.
- Note - if using black quinoa, it could take up to 20 minutes to cook.
- Drain well and set aside to cool for 5-10 minutes.
- Meanwhile, prepare all of the veggies, herbs, nuts and seeds for your salad.
- To make the dressing - add olive oil, lemon juice, honey, garlic and salt to a jar with a tight-fitting lid.
- Shake well to combine.
- When the quinoa is cooked and cooled slightly, add the dressing and stir through.
- Add onions, capsicum, kale, carrot and herbs and stir to combine.
- Just before serving, add the seeds and nuts and stir through.
- Then top with pomegranate seeds if using.
- Enjoy :)
Recipe by Healthy Home Cafe at http://healthyhomecafe.com/2017/01/22/nutty-quinoa-salad/
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