Vibrant Quinoa Salad

This recipe is based on Domini Kemps ‘Jewelled Couscous’. I replaced the couscous with high protein and highly nutritious quinoa. It’s and ideal party salad. We had it at New Year’s Eve and everybody just loved it. Enjoy!


Ingredients

  • 200g quinoa seeds

  • Zest and juice of 1 lemon

  • Zest and juice of 1 orange

  • 2 tbsp red wine or cider vinegar

  • 3 tbsp olive oil

  • Salt and pepper

  • ½ tsp cinnamon/cumin/anise or allspice

  • 10 dried figs, roughly chopped

  • 2 tbsp dried cranberries (or 1 tbsp cranberries/1 tbsp dried cherries)

  • 1 fresh red chilli, deseeded and finely chopped

  • 70g shelled pistachio nuts or nuts of your choice

  • Seeds and juice of 1 pomegranate

  • 4 spring onions, trimmed and sliced

  • 1 cucumber, deseeded and sliced

  • Big bunch of parsley, mint or/and basil

  • Drizzle of honey or agave syrup - optional


Method

Cook quinoa in double the amount of water for 15 minutes or until all the liquid is absorbed. Leave covered for another 10 minutes. Let it cool down completely. Then put into a big bowl, pour the zest and juice over it, along with the vinegar and olive oil. Add spices and season well. Add the rest of the ingredients, mix well and taste. Adjust seasoning as desired; you could add more lemon juice, vinegar, or seasoning. A drizzle of honey or agave syrup gives a nice balance to the salad. Serve at room temperature.

Serves 6-8

Note: Instead of quinoa you can use either millet, which is also gluten free or couscous (contains gluten). Pomegranates are full of anti-oxidants and loaded with Vitamin C and potassium.


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