Quinoa Salad with lemon vinaigrette
Quinoa: 1 cup quinoa
1.25 cups of chicken or vegetable stock for rice cooker (or 1.5 cups of liquid if using a saucepan)
1 bay leaf
Salad: 1 large carrot, julienned
10 sweet cherry tomatoes, halved or 1 large tomato, chopped into large cubes
3 tablespoons lemon juice
3 tablespoons EV olive oil
1/2 cup fresh coriander or mint, chopped
1/4 teaspoon salt
1/4 teaspoon cracked pepper
1 tablespoon honey
2 tbsp chopped roasted macadamia nuts, for garnish
1/4 cup pomegranate, for garnish
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.
3. Place carrots, 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)