Quinoa Salad Recipe

I am great fan of quinoa, a pseudo grain that unlike other grains, such as wheat and rice, it is high in protein and is considered a complete protein as it contains all nine essential amino acids. In addition to protein, quinoa features a range of other health-building nutrients, including fibre, phosphorus, magnesium and iron.

Ingredients:

• 1 cup quinoa (most likely found in the ‘health food’ section of your local supermarket)
• 1 cup celery, chopped
• 1 carrot, peeled and sliced
• 1/2 red capsicum, sliced
• 1/3 telegraph cucumber, sliced
• 1/2 cup walnuts, chopped
• 1/4 chopped parsley, mint or coriander
• 1 400gm tin of mixed corm and peas, drained (optional)

Dressing:

• 1 lemon, juiced
• 1/4 cup olive oil
• 1 garlic clove, minced
• 1 tablespoon balsamic vinegar

Directions:

1. Place the quinoa in a saucepan with 3 cups of water. Place on stove, and bring to the boil.
2. Once water is bubbling, turn heat down to low, and place lid over quinoa. Cook for a further 15 minutes.
3. Once cooked, all water should be evaporated. Place in a salad bowl and set aside to cool.
4. Once quinoa is cooled, mix in salad ingredients.
5. Blend dressing ingredients with a whisk or shake in a jar.
6. Mix in dressing.
7. Cover and store in fridge, or serve immediately.

Note: The quinoa can be cooked ahead of time and stored covered in the fridge.

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