Preparation time: 15 minutes
Yield Serves 4-6
It's simple, everyone loves this quinoa salad, even those who don't like quinoa. The nuts and seeds bring a crunchy touch to it and you can add a lot of fresh vegetables or dried fruit. The variations of meals are endless and depend on your desires and your culinary imagination.
Ingredients:
- 1/3 cup (85 ml) sunflower seeds
- 1/3 cup (85 ml) pumpkin seeds or hazelnuts
- 2 cups (500 ml) vegetable broth or water
- 1-1/2 tsp. (8 mL) fine grey sea salt Maison Orphée, divided
- 1 cup (250 ml) quinoa, rinsed
- 1/4 cup (65 ml) lime juice
- 1/4 cup (65 ml) lemon juice
- 1/4 cup (65 mL) Extra virgin olive oil, peppered Maison Orphée
- 1 cup (250 ml) cilantro, finely chopped
- 1/2 cup (125 ml) chives, finely chopped
- 1/2 small red onion, thinly sliced
- 1/3 cup (85 ml) radish, diced or sliced
- 1 red pepper, thinly sliced
- 1 medium sized carrot, grated
- 1/2 cup (125 ml) dried cranberries or pomegranate apples
- 1 diced avocado (optional)
Preparation:
Preheat oven to 375°F.
Divide the seeds and/or nuts on a baking sheet and Grill in the oven for 8 minutes, or until lightly broiled. Let it rest.
In a saucepan, bring the broth or water to a boil by adding 1/2 tsp of sea salt.
When the water boils, add the quinoa.
When the water is boiling again, reduce the heat of the cooking ring, cover and simmer for 15 minutes.
Transfer cooked quinoa to a large bowl.
In a small bowl, combine lime and lemon juice, olive oil, cilantro, chives and 1 teaspoon of sea salt. Whisk well and pour on top of quinoa. Stir.
Add roasted seeds and/or nuts, red onion, radish, red pepper, cranberry/pomegranate and avocado to quinoa. Mix well and refrigerate for 20 minutes.
Taste for seasonings and adjust if needed.
The recipe comes from Nettie Cronish and Cara Rosenbloom's book - Nourish: Whole Food Recipes featuring Seeds, Nuts and Beans .