If you have not heard of Quinoa seed before, you should really take time to investigate this little superfood wonder. It is packed with nutrients, and when you cook it, it sprouts, giving it an incredible zest and boost to our bodies. There are lots of different variations of this salad, and once again, do not be afraid to experiment. Quinoa is quite bland when cooked, therefore we personally prefer a dressing with more bite, but others are happy with a touch of lemon juice and some olive oil. Enjoy as a side salad, or on its own, either way, you will reap the benefits, and fall in love with it before you know it.
Ingredients:
- 1 cup of quinoa (raw)
- 1 ¾ cup of water
- 3 Roma tomatoes, cubed
- 1 Lebanese cucumber
- 2 tsp of artichokes, finely chopped
- 2 small horseradishes
- ½ slice of Greek Feta
- ½ a red bell Capsicum
- 5 Snow peas
- 1 spring Onion
Dressing Ingredients:
- ¼ cup Red Wine Vinegar
- 1 Tbs lemon juice
- 1 Tsp Dijon Mustard
- 1 clove of Garlic
- ½ tsp oregano
- ½ tsp basil,
- ¼ tsp Himalayen salt,
- ¼ tsp agave syrup or honey
- cracked pepper
- 1/3 cup Olive Oil
Method:
- Place water and quinoa in a small pot and cook over medium heat until water is all absorbed (about 12-15 minutes).
- While quinoa is cooking, chop up all washed vegetables and place in a bowl. Make sure that the horseradishes and artichokes are very finely chopped as they are quite strong in flavour.
- Take the quinoa off the heat, and let cool down while making the dressing.
- Place all dressing ingredients in a small blender, and blend until all ingredients are well combined, and the dressing becomes milky looking.
- Finally place the rest of the ingredients such as the feta cheese into the bowl with the chopped vegetables, and drizzle the prepared dressing over the top. Stir well through, breaking up any chunks or clumps of the cooked quinoa, and serve.
- Not all dressing has to be used up, and can be stored in an airtight container in the fridge, for up to one week.
