Crunchy quinoa salad

A filling salad.
 
recipe, salad, light meals

Recipe from: 27 October 2015
Preparation time: 40 min
Cooking time: 10 min
 
 

Ingredients

 
  • 100
    g
    raw quinoa, cooked
  • 80
    g
    raw butternut, cubed and roasted
  • 60
    g
    raw cauliflower
  • 20
    ml
    olive oil
  • 30
    g
    cucumber, cut into wedges
  • 30
    g
    raw carrot, julienne
  • 20
    g
    raw kale, torn into bit size pieces
  • 5
    g
    flat leaf parsley, chopped
  • 5
    g
    mint
  • 30
    g
    Danish feta, crumbled
  • Olive oil
  • 10
    g
    pumpkin seeds, roasted
  • 15
    g
    lentil sprouts
  • Salt and pepper
  • LEMON VINAIGRETTE
  • 30
    ml
    olive oil
  • 10
    ml
    white wine vinegar
  • 3
    ml
    pomegranate molasses
  • 1
    ml
    wholegrain mustard
  • 5
    ml
    lemon juice
  • 2
    g
    parsley
  • Salt and pepper
Servings: Change Serving
 
 

Method

 
In a frying pan, heat a little olive oil over a high heat. Pan fry cauliflower until well coloured. Ensure not to over cook cauliflower.

Place all vinaigrette ingredients into a jug blender and blend together. Season to taste.

To serve:
Toss together quinoa, butternut, cauliflower, cucumber, carrot, kale, parsley and mint together. Season with salt and pepper.

Drizzle with lemon vinaigrette and toss well.

Place into salad container and top with crumbled Danish feta, pumpkin seeds and sprouts.

Recipe reprinted with permission of Source Food.

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Read more on: recipe  |  salad  |  light meals
 

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