Quinoa Power Salad has everything to make a great stand alone meal that will keep you going for hours or can be served as a side.
This recipe will feed 4 – 6 or can be stored in the fridge to provide lunches for the whole working week.
Prep time 40 minutes.
1 cup white quinoa
1 tablespoon olive oil
2 cups water
1 medium carrot
1 corn cob
1/3 cup dried cranberries
1/2 cup almonds or hazelnuts, toasted and coarsely chopped
1/2 cup chopped fresh herbs (we like parsley, basil, mint and coriander)
1/4 cup olive oil
1 clove garlic (chopped/crushed)
3 tsp dijon mustard
1 large lemon (juiced)
1. Heat oil in saucepan over moderate heat. Add quinoa and sauté for 1 minute. Add water, cover and bring to the boil. Reduce heat and simmer until the liquid has been absorbed, about 15 minutes.
2. Remove pan from heat and leave to stand, covered for 5 minutes. Remove lid and allow the grains to cool. Meanwhile cut vegetables into small even dice.
3. Place quinoa in a bowl and add vegetables, cranberries, almonds and herbs. Mix gently to combine. Season with flaky sea salt and freshly ground black pepper.
4. Combine dressing ingredients in a screw top jar. Shake well and drizzle over salad.