Did you know that a colourful plate is a healthy plate? So, for your next lunch how about making this delicious and nutritious quinoa salad? It’s a rainbow of colours light that will give you an energy boost on these beautiful summer days.
Quinoa Salad (Serves 4)
250ml water or vegetable stock
1 medium cooked beetroot, cubed or grated
1 large carrot, grated
100g peas, fresh or frozen, cooked
100g sweetcorn, cooked
25g flaked almonds
25g pumpkin seeds
1 avocado, diced
1 small handful each of chives and parsley
Mint and Lime Dressing
1 tbsp (15ml) cider vinegar
1 lime, zest and juice
2 tbsp (30ml) olive oil
1 tbsp (15 ml) chopped mint
1 tbsp (15 ml) honey
1 tsp Dijon mustard
Black pepper, to taste
Mix or blend together.
Simmer the quinoa in the water or stock until
soft and the fluid has been absorbed (about
Toast the almonds and pumpkin seeds in a pan
over a low heat, stirring until golden brown.
Mix together quinoa, vegetables, herbs, nuts and
Gently add the avocado.
Add the dressing and mix into the salad and serve.
The salad can be made in advance and kept in
the fridge, but leave the herbs and avocado out
and add just before serving.
Tinned peas and sweetcorn can be used for ease.
The dressing can be made in advance and will keep for up to 3 days.
Now, feast your eyes on this salad whilst you eat it :-)