A simple, delicious, quick and easy ‘Quinoa Salad’. I whipped this up the other night with things we had left it the cupboard and got peppered with DM’s for the recipe so here it is! We had ours with some fresh caught mahi grilled with salt and pepper and it was. Who’s gonna have a crack at this one?
Quinoa Salad
Prep time: 30 minutes
Cook time:
Serves: 4 - 6 People
- Times
- Description
- Image
- Ingredients
- Method
- Notes
- Nutrition
- Prep time: 30 minutes
- Total time: 30 minutes
- Serves: 4 - 6 People
Ingredients
- 250 g Tri colour quinoa cooked in veg stock
- 1 tin Puy lentils
- 2 Pink lady apples
- Handful fresh dill
- Handful fresh parsley
- 1/2 Small red onion
- Handful currants
- Handful pumpkin seeds
- Handful chopped almonds
- Juice of 1 lemon
- Olive oil
- 500 g Greek Yogurt
- Squeeze honey
- Zest & juice of 1 lemon
- Dusting of sumac to serve over yogurt
Method
- 1)
Cook 250g of tri colour quinoa in veg stock then drain and set aside to cool in a bowl.
- 2)
Drain and rinse our lentils and add those to the salad bowl, finely chop and add half a red onion, dill, parsley, almonds, 2 pink lady apples, add a handful of currants and pumpkin seeds. Then add your cooked quinoa, juice of one lemon and a good drizzle of olive oil. Toss to combine.
- 3)
To make the yogurt dress add 500g Greek yogurt to a bowl with a squeeze of honey, zest and juice of one lemon and mix to combine.
- 4)
To serve add some salad to a bowl, top with a couple tablespoons of yogurt and a sprinkle of sumac.
- 5)
Enjoy!