Meal Planner

Super seed quinoa salad recipe

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

Serves: 4 people

  • 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.

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