Nutty Quinoa Salad
Quinoa isn’t just a food trend, it’s a revolution. Every few years an ingredient gets its due credit & becomes a household staple, it’s time for Quinoa to shine. A super grain, packed with protein & nutrients, I gladly replace my brown rice with it but my favourite method of having it is in salads. This ultra-creamy walnut dressing adds a lot of character to the dish.
Ingredients:
- 40g Quinoa (Red/White)
- 20g Carrot
- 20g Cucumber
- 20g Red Onion
- 20g Red Cabbage
- 50g Assorted Bell Pepper
- Handful of Parsley
- 15g Walnuts
- 3ml Apple Cider Vinegar
- 2ml Light Soya Sauce
- 1 Bird’s eye Chilli
- 1 Pod Garlic, crushed
- Salt
- Black Pepper
Method:
- Boil the Quinoa in 90ml of water till cooked & drain excess water.
- Finely dice the red cabbage, cucumber, carrot, red onion & bell pepper.
- Finely chop the parsley leaves.
- Finely chop the Bird’s eye chilli and soak in the Apple Cider Vinegar.
- In a dry pan, toast the walnuts till crisp; reserve 2 for garnish.
- Blend the rest of the walnuts into a smooth paste; add the garlic, chilli vinegar, soy sauce, pepper & salt, if needed.
- In a large bowl, toss all the vegetables, parsley & the dressing.
- Top with the reserved toasted chopped walnuts as garnish.