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.
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
2-3 cups 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.
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