Quinoa Salad
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Recipe from Lola Berry
What you need:
- 1 cup red quinoa wholegrain, rinsed
- 6 roma tomatoes, finely diced
- 100g baby spinach leaves, shredded
- ¼ spanish onion, finely diced
- 1 large beetroot, peeled and grated
- Juice and zest of 1 lemon
- Dried cranberries, small handful
- 1 tbs sunflower seeds
- 1 tbs pepita pumpkin seeds
- Pinch sumac
What you do:
- Get one cup of red quinoa and cook the same way you would cook rice or according to packet instructions. To do this, simply put your quinoa into a pot and cover it with 1 1/2 cups of water. As the quinoa cooks you’ll notice they look like they grow little tails, this is completely normal. The quinoa gets to about triple its size. When it’s ready, the quinoa will look light and fluffy and there shouldn’t be any leftover water. This cooking process takes me about 15 minutes, leaving 5 minutes to let the quinoa stand and fluff with a fork, but you can soak the quinoa beforehand – this will decrease its cooking time. Add the tomatoes, baby spinach, salad onion, grated beetroot, dried cranberries and sunflower seeds. Toss and add agave dressing. Finish with a sprinkle of pepitas and sumac.
Agave Dressing:
- juice of 1 small lemon
- 3 tbs tamari (wheat free soy sauce)
- 1 tbs agave
- splash of apple cider vinegar
The best thing to do with this salad is use vegetables that you already have in your kitchen. Not only do you get your favourite vegetables, but you save some money and avoid wastage!
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