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Bright & happy quinoa salad

 Because it’s Friday I thought a happy recipe for a happy day would be in order.  Something you could you whip up and perhaps try over the weekend.You know the moment you taste a dish and immediately want to know what is in it, how it is made, how can I get more?? This quinoa salad was one of these for me.  After I tried it at a friend’s party I sought the recipe and is now is my ‘go to’ salad.

The recipe is from Jude Blereau’s book ‘Wholefood for children’ and is full of awesome healthy meals that suit the whole family that are bursting with flavour.  It’s base grain is quinoa, which is high in protein and contains a balanced set of essential amino acids, plus it’s gluten free.  For me though, its all in the dressing with coriander and ginger, having a slight Thai influence.This is how it is made

 Ingredients
+ 1/2 cup cooked quinoa (cook it like you cook rice, until you see the little rings of Saturn appear) I also like to slightly toast it in a pan for a couple of minutes before I cook it release the nutty flavour a little more

+1/2 cup grated carrot

+ 1/2 corn cob, lightly steamed

+ 1/4 red capsicum

+ 2 tbs coriander

+ 40gm cashew nuts, toasted, chopped

Dressing

 + 2tbs lemon juice

 + 2tbs sesame oil

+ 1/2 tsp grated ginger

+ 2-3 drops tamari ( I use a little more)

+ 1 tsp honey

Method

1.  Place all dressing ingredients in a small bowl and stir to combine and the honey is dissolved. Check for taste and add more tamari if desired
 2. Pour the dressing over the quinoa and salad ingredients and add chopped cashews

3. Serve as a side dish or on it’s own.
Have you tried quinoa in a salad?  What is your favourite summer time go to dish?

 

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