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, this recipe’s secret lies all in the dressing with coriander and ginger, lending a slight Thai influence.
Bright & Happy Quinoa Salad
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 lightly 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 its own.
