Quinoa Salad
Serves: 4 | Gluten Free | Dairy Free | Plant Based | Mains
INGREDIENTS
2 cups cooked quinoa
2 cups cubed roast sweet
potato or pumpkin (roast
with ground cumin & sumac)
½ cup chopped parsley
½ cup chopped coriander
½ cup slivered almonds
½ cup chopped roasted capsicum
½ red onion thinly sliced
1 cup cooked or a tin of chickpeas
½ cup sliced dried apricots
½ cup sliced preserved lemon
Dressing
2 tbsp seeded mustard
1 tbsp maple syrup
2 tbsp olive oil
½ tsp ground cumin
½ tsp ground coriander
4 tbsp hot orange juice
METHOD
1. Combine all salad ingredients in a large bowl.
2. Combine dressing ingredients in a jar and shake to combine.
3. Pour over salad and mix just prior to serving.
Will keep in a sealed container in the fridge for 3 days.
Health Benefits
Quinoa is gluten-free and packed with nutrients like protein, zinc, fiber, and folate, as well as antioxidants.