Middle Eastern Spiced Quinoa Salad

 

Spice Up Your Sad Desk Lunch With This Middle Eastern Quinoa Salad Hero Image <img src=”http://img.mindbodygreen.com/image/upload/c_scale,w_770,q_80,f_auto,fl_lossy/crp/leoncookbook_spiced_quinoa-828×492.jpg”>
Photo: Tamin Jones

Middle Eastern Spiced Quinoa Salad

Serves 2

Ingredients

  • 200g (7 ounces) cooked quinoa, cooled
  • 1 carrot, grated
  • 1 avocado, diced
  • 100g (3½ ounces) cooked edamame beans
  • 2 tablespoons pistachios, chopped
  • 6 dried apricots, chopped
  • salt and freshly ground black pepper

Dressing

  • 3 tablespoons olive oil
  • 1 tablespoon pomegranate molasses
  • 1 tablespoon lemon juice
  • a pinch of sumac
  • 1 tablespoon chopped fresh dill and mint

Preparation

1. Mix the salad ingredients together in a bowl.

2. Whisk together the dressing and toss it with the salad. Season well.

Tips to cook quinoa well:

  • Always rinse in lots of cold water and drain well. Leave to dry for about 10 minutes.
  • Toast quinoa first in a little oil over a medium heat before adding the liquid.
  • Add 1½ parts liquid to 1 part quinoa. Chicken or veg stock can be used.
  • Cook for 15 minutes and leave for 10 before fluffing up.
Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s