LLN COLOURFUL QUINOA SALAD

{ A FRESH AND COLOURFUL SALAD USING WHOLE FOOD INGREDIENTS TO NOURISH. }

{ INGREDIENTS }

3 cups (420g) cooked quinoa, cooled*

1.5 tbsp (30ml) extra virgin olive oil

Zest of 1 lemon

3 tbsp (60ml) fresh lemon juice

1/2 small red onion, finely diced (or 3 spring onions, finely chopped)

1/2 cup (10g) fresh mint, chopped

1/2 cup (10g) fresh parsley, chopped

3/4 cup frozen baby peas

Arils (seeds) from 1 pomegranate**

1/3 cup (45g) pistachios, roughly chopped

Pinch pink salt and cracked black pepper

{ METHOD }

In a mixing bowl combine cooked and chilled quinoa with olive oil, lemon zest and juice.

Stir through through red onion, mint and parsley.

In a small heatproof bowl pour boiling water over peas to thaw (leave for 2-4 minutes). Drain well.

Stir through peas and pomegranate seeds through quinoa.

Season to taste.

Add pistachios just before serving.

 

Recipe Tips:

*I cook my quinoa in a rice cooker using the ratio 1 cup quinoa: 1 1/4 cups water  = 3 cups.

**To remove seeds from a pomegranate – use the palm of your hand to roll the whole pomegranate on a flat surface with a little pressure to loosen the seeds (you will hear them loosen). Cut pomegranate in half and use the back of a spoon to hit the outer skin so the seeds pop out beneath.

Prep time: 10 MINUTES
Cook time: 15 MINUTES
Total time: 25 MINUTES
+ 4 – 6 +

More Recipes in this Category

Categories: SIDES AND SALADS.