Easy… Simple… Delish! This hearty, nutty-tasting, super-healthy, super-seed quinoa is spectacularly versatile. It is gluten free and can be added to almost anything: soups & salads or for stuffing. Ideal as a main course or light and flavorful side or a quick fix on busy weeknights, it is perfect in every way! The high protein seed has a fluffy, slightly crunchy texture and contains all nine essential amino acids.
This herb quinoa salad is light, packed with flavor and also smells absolutely heavenly with freshly chopped herbs and crunch from the nuts. Utterly nutritious and works really well as a ‘leftovers lunch’ the next day.
Preparation Time: 5 min
Cooking Time: 20-25 min
Total Time: 30 min
1 cup quinoa (makes 3 cups after cooking)
1 plus 3/4 cup water or chicken stock
Handful of coriander leaves, chopped
Handful of flat leaf parsley, chopped
Handful of mint leaves, chopped
1/4 cup roasted almonds
1/4 cup roasted walnuts
1/4 cup dried cranberries
Juice from 1 lemon, about 3 tablespoons
4 tablespoon extra-virgin olive oil
Salt and fresh ground pepper to taste
Rinse and drain the quinoa and add to the pot. Pour in two cups of water or broth. Bring it to a boil, cover and cook until all the liquid is absorbed, about 20 minutes. Give it a rest for 5 minutes before taking off the lid. Fluff the quinoa using a fork and transfer to a bowl. Let it cool before adding the herbs.
Wash and finely chop the mint, coriander and parsley. Drain and add to the cooled quinoa, toss gently. Add the toasted nuts and cranberries. Mix well. Dress with the vinaigrette just before serving.
A light and healthy quinoa salad tossed with fresh herbs. Extremely easy, delicious and healthy!