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!
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.
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!
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.
SHORT DESCRIPTION
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!
DESCRIPTION
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.
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!
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.
INGREDIENTS
½ cup organic 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 organic sesame seeds, toasted ¼ cup organic sunflower seeds, toasted ¼ cup organic pumpkin seeds, toasted ¼ cup organic almonds, toasted and roughly chopped ¼ cup organic cashews, toasted and roughly chopped Pomegranate seeds for garnish, optional
Dressing: ¼ cup organic extra virgin olive oil ¼ cup freshly squeezed lemon juice or organic apple cider vinegar 2 teaspoons organic raw honey or organic maple syrup 1 garlic clove, crushed ¼-1/2 teaspoon Celtic sea salt
Method
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