Full of flavour, colour and texture, this healthy salad idea is perfect for entertaining.
Cooking Time: 15 mins
Servings: 6 – 8
Ingredients:
1 1/2 cups My Organics tri-colour quinoa
1/2 small red onion, finely diced (or 3 spring onions, chopped)
1/2 cup (packed) flat leaf parsley, chopped
1/2 cup (packed) mint leaves, chopped
1 avocado, diced
3 tbsp extra virgin olive oil
Zest & juice of 1/2 orange
Zest & juice of 1/2 lime
1/3 cup My Organics cranberries
1/3 cup My Organics roasted macadamias, chopped
1/3 cup My Organics pistachio kernels
1/4 cup My Organics flaked almonds, toasted
Himalayan salt and pepper
Method:
1. To cook quinoa, rinse under running water and drain. Discard water.
2. Soak quinoa in water for 15 minutes. Drain and discard water.
3. On a stove top bring to the boil soaked quinoa with 1 1/2 cups water.
4. Reduce to a simmer and cover with lid. Cook for 10 -15 minutes or until water is absorbed.
5. Remove from heat and leave to stand with lid on for 10 minutes.
6. Fluff quinoa with a fork. Set aside to cool.
7. In a mixing bowl combine quinoa, onion, parsley, mint and avocado.
8. In a small bowl combine olive oil, orange zest and juice, lime zest and juice and a pinch of salt
and pepper.
9. Pour dressing into salad and mix through. Adjust seasoning.
10. Toss through cranberries, macadamias and pistachios and sprinkle with flaked almonds just
before serving.
Recipe Tips:
• You can cook the quinoa in advance and keep in fridge until ready to make the salad.
• To make this recipe nut free, omit macadamias and substitute almonds with pepitas.
• You can also use walnuts or your favourite nut to mix into the salad.
• You can also swap cranberries for pomegranate arils.
This recipe was developed for My Organics by Brisbane nutritionist and recipe developer Casey-Lee Lyons from Live Love Nourish.
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