Nutty Quinoa Salad

Nutty Quinoa Salad
Contributed by
Caroline Trickey
Serves
4-6
Time
Prep: 15 min. Cook: 15 min.
There is lots to love about this salad including the tangy lemon dressing, the fragrant flavour from the fresh herbs, the crisp texture from the raw vegetables, but my favourite bit is the delicious crunch from all those seeds and nuts!

Method

  1. Start by cooking quinoa. Place in a saucepan, cover generously with cold water.
  2. Bring to the boil, then turn the heat down and simmer for 12-15 minutes, or until soft.
  3. Drain well and set aside to cool for 5-10 minutes.
  4. Meanwhile, prepare all of the veggies, herbs, nuts and seeds for your salad.
  5. 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.
  6. When the quinoa is cooked and cooled slightly, add the dressing and stir through.
  7. Add onions, capsicum, kale, carrot and herbs and stir to combine.
  8. Just before serving, add the seeds and nuts and stir through. Then top with pomegranate seeds if using.
  9. Enjoy!

NOTE: To make this salad FODMAP friendly, use maple syrup in place of honey, omit the garlic and swap the cashews for another type of nut. For a vegan version use maple syrup in place of honey.

Buy Ingredients

  • Organic Pumpkin Seeds Styrian Black 200g

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