This quinoa salad is the dish that made me first fall in love with quinoa. Years ago when I worked at a café, this was on the menu, and I would eat it almost daily. It is full or fresh veg, covered in tangy dressing and was dotted with soft cubes of Merideths goat feta. (I have ommmited the cheese since going vegan but it really was a nice touch).
Serve cold as a complete meal or as a side to a plethora of dishes. This can be made days ahead and lasts well in the fridge. Enjoy.
Ingredients 2 cups of black quinoa (dry)
10 snow peas
1 red capsicum
1/2 broccoli head
1/4 cup pumpkin seeds 1/4 cup black currants
1/4 cup dried apricots 1/2 cup of French dressing (or to taste)
Optional Additional Ingredients 1 avocado
4 cubes of goats feta
1 cup of cherry tomatoes
handful of snow pea shoots
Boil the black quinoa as per packet instructions. Make sure you rinse the grains first. It omits any bitterness. Once cooked set aside to cool completely.
Whilst the quinoa is cooking/cooling prepare the vegetables. You want to dice each vegetable and the dried apricots into uniform pieces. About the size of the currants. Add to a large bowl or serving dish, give a good stir.
Add the cooled quinoa to the vegetables and combine. Cover the salad in French dressing and top with the dried apricots, currants, pumpkin seeds and additional toppings of your choice.