Super Seed Quinoa Salad

By Daniel Davey

Write review • Read Reviews (0) • Print Page • Search Recipes

RECIPE OVERVIEW

This quinoa salad is packed with flavour and high in slow-digesting energy. Quinoa is an ancient seed that is naturally gluten free and is rich in protein compared to other seeds and grains, plus it has a low glycaemic index. This salad works well as a side for a main meal or as an alternative to pasta and rice if you’re looking for some variety.

Preparation time: 10 minutes

•

Cooking time: 20 minutes

Ingredients

1 pinch Black Pepper
240 g Chickpeas
drained and rinsed
1 tsp Cumin Seeds
2 tbsp Dried Cranberries
2 cloves Garlic
finely chopped
1 - Onion
finely chopped
180 g Quinoa
1 tbsp Rapeseed Oil
1 pinch Salt
5 tbsp Sesame Seeds
5 tbsp Sunflower Seeds
3 sprigs SuperValu Fresh Coriander
roughly chopped
4 tbsp SuperValu Goodness Pumpkin Seeds
1 tsp Turmeric
250 ml Water

Method

1. Heat the oil in a pot set over a medium heat. Add the onion and garlic and fry for 5 minutes, stirring occasionally. Add the quinoa and cook on a low heat for 1 minute. Add the water and turmeric and bring to the boil, then reduce the heat and simmer for 15 minutes, until the quinoa is cooked through.

2. Meanwhile, set a dry frying pan over a low heat. Toast the sunflower, sesame, pumpkin and cumin seeds for 6 minutes, tossing regularly.

3. Transfer the cooked quinoa to a large mixing bowl and fluff up with a fork before stirring in the toasted seeds and the chickpeas, cranberries and fresh coriander. Season with a pinch of salt and pepper and serve straight away or refrigerate to eat later as a cold salad.

Tip: Add some rocket or baby kale leaves to this dish if you want to get some antioxidant-rich healthy greens into your diet.

SHARE ONLINE