Quinoa Salad: Journey to wellness
Quinoa Salad: Journey to wellness
This is one of those salads that need not be relegated to a side dish.
Servings
Prep time
Cook time
Recipe
Ingredients
- 2 cups cooked, cooled Quinoa
- 6 carrots – or a bunch of baby carrots if you can get them
- 3 tbsp extra virgin olive oil
- 1 tbsp organic butter (optional)
- 1 tsp cumin seeds
- ½ tsp nigella seeds
- ½ cup almonds – chopped (activated preferably)
- ¼ cup Goji berries
- ¼ cup fresh coriander – torn
- 1 kg plain Greek yoghurt
- Zest and juice of one lemon
- 1 medium size red chili
- 2 garlic cloves – pounded in mortar and pestle
- ½ tsp cumin seeds – pounded in mortar and pestle
- ½ cup extra virgin olive oil
Method
- To make the labneh, place the yoghurt in the center of a large square of muslin (I used a clean tea towel). Gather the sides up and tie with string or fix with a rubber band. Suspend the bundle over a jug or bowl. I found the best way to do this was to tie the ball to a wooden spoon and rest the spoon on a tall jug. You need enough room in the bowl for the whey to drip down. Place in the fridge for 8 to 12 hours or overnight.
- Cut the carrots length ways and then cut each length in to 3. Place in a bowl and toss with olive oil, nigella and cumin seeds, salt and pepper. Transfer to a roasting dish and dot with the butter. Bake in a moderate to hot oven for 35 to 40 minutes or until tender. Allow to cool.
- To make the dressing, chop the lemon zest and add to a bowl with the juice. Add the garlic, chili and cumin and slowly whisk in the olive oil.
- To assemble the salad, layer the ingredients over the base of the quinoa reserving the labneh to break in to pieces over the top. Drizzle the dressing over the salad or serve on the side.
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