Quinoa is a grain (well actually, botanically it’s a seed) high in protein (20% – highest amongst the grains), calcium, magnesium, zinc and various vitamins – in short, it’s a nutrient bombshell and can easily be incorporated in many types of dishes. This salad is a classic to go into the lunch box or picnic basket.
For 4-6 servings
- 1 cup quinoa
- 2 cups water
- 30g fresh parsley, finely chopped
- 30g fresh mint, finely chopped
- 30g fresh coriander, finely chopped
- 4 spring onions, finely chopped
- 50g dried cranberries
- 50g raisins or Corinth
- 50g almonds or pistachios, coarsely chopped
- Cubed and roast butternut squash (in the oven with a little olive oil, salt and pepper on medium high heat for 20-25 minutes)For the dressing
- 6 tablespoons best quality olive oil
- 4 tablespoons lemon juice
- Zest from 1 lemon (optional)
- 1-2 tablespoons honey
- Salt and pepper to taste
- Place the quinoa and water with a bit of salt in a pan, bring to the boil, cover and let simmer for 12-15 minutes, until all the water is absorbed. Turn off the heat and leave covered for 5 more minutes.
- In the meantime assemble all the other ingredients in a salad bowl. Once the quinoa has cool down a bit, toss it in and mix.
- Mix together the dressing ingredients and pour over the salad. Scatter the roast butternut squash and serve.