LLN COLOURFUL QUINOA SALAD
{ A FRESH AND COLOURFUL SALAD USING WHOLE FOOD INGREDIENTS TO NOURISH. }
{ INGREDIENTS }
3 cups (420g) cooked quinoa, cooled*
1.5 tbsp (30ml) extra virgin olive oil
Zest of 1 lemon
3 tbsp (60ml) fresh lemon juice
1/2 small red onion, finely diced (or 3 spring onions, finely chopped)
1/2 cup (10g) fresh mint, chopped
1/2 cup (10g) fresh parsley, chopped
3/4 cup frozen baby peas
Arils (seeds) from 1 pomegranate**
1/3 cup (45g) pistachios, roughly chopped
Pinch pink salt and cracked black pepper
{ METHOD }
In a mixing bowl combine cooked and chilled quinoa with olive oil, lemon zest and juice.
Stir through through red onion, mint and parsley.
In a small heatproof bowl pour boiling water over peas to thaw (leave for 2-4 minutes). Drain well.
Stir through peas and pomegranate seeds through quinoa.
Season to taste.
Add pistachios just before serving.
Recipe Tips:
*I cook my quinoa in a rice cooker using the ratio 1 cup quinoa: 1 1/4 cups water = 3 cups.
**To remove seeds from a pomegranate – use the palm of your hand to roll the whole pomegranate on a flat surface with a little pressure to loosen the seeds (you will hear them loosen). Cut pomegranate in half and use the back of a spoon to hit the outer skin so the seeds pop out beneath.

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