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By Daniel Davey
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
Serves: 4 people
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.