Quinoa Salad with lemon vinaigrette
-Serves 2
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IngredientsQuinoa: 1 cup quinoa
1.25 cups of chicken or vegetable stock for rice cooker (or 1.5 cups stock if using a saucepan) 1 bay leaf Salad: 1 cucumber, seeded and chopped into cubes 10 sweet cherry tomatoes, halved 3 tablespoons lemon juice 3 tablespoons extra-virgin olive oil 1/2 cup fresh coriander or mint, chopped 1/4 teaspoon salt 1/4 teaspoon cracked pepper 1 tablespoon honey 1/4 cup chopped roasted macadamia nuts, for garnish 1/4 cup pomegranate pearls, for garnish |
Recipe |
Quinoa:
1. Rinse quinoa well, add stock, bay leaf and cook it just like rice either in a saucepan or in a rice cooker. 2. Once cooked, stir to fluff it up and place in a plate to cool it down. Salad: 3. Place cucumber, tomatoes and quinoa in a large bowl. Whisk together lemon juice, olive oil, coriander/mint leaves, salt, pepper, and honey to make salad dressing. 4. Pour salad dressing over quinoa, carrots and tomatoes, stir well, garnish with macadamia nuts and pomegranate, and serve. (Pour dressing just before serving) |
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