Middle Eastern Spiced Quinoa Salad

 

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Photo: Tamin Jones

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.

Excerpted from Leon Happy Salads.