A colourful salad to brighten up your summer weeknights
This nutty salad is delicious on its own – or to bulk it up, throw in some legumes, roast veggies, tofu or chicken.
1 cup quinoa
¼ cup cranberries or pomegranate seeds (or both!)
¼ cup seeds (pumpkin seeds, sunflower seeds)
¼ cup slivered almonds
1 handful rocket
¼ cup olive oil
½ a fresh lemon, juiced.
1 tablespoon white wine vinegar
1 teaspoon Dijon mustard
1 teaspoon agave (or preferred sweetener)
salt and pepper to taste
1. To cook the quinoa, rinse then add to a pot with two cups of water. Bring to a boil, cover, and reduce heat to a simmer. Continue to cook until water is absorbed. When it is done (it will double in size and change form) turn the heat off, but leave it covered for another few minutes before fluffing with a fork.
2. In a small dish or jar, add all dressing ingredients and mix well.
3. Transfer quinoa into a bowl and add ¾ of the dressing mixture. Allow the quinoa to cool and the dressing to absorb.
4. Add rocket, nuts, seeds and cranberries/pomegranate and mix through. Pour the remaining dressing on top.
Serve now, or cover and keep it in the fridge for a few hours (this will allow the flavors to absorb).
Visit Natascha’s blog, cleancookingrecipes.com