Wanderlust quinoa salad
Wanderlust quinoa salad
This quinoa salad is perfect for travel. Easy and quick-to-prepare, it’s whole nutritious meal in one bowl.
Servings
Prep time
Cook time
Recipe
Ingredients
- 1 cup of mixed quinoa (red, black and white)
- 1¼ cups of water
- Himalayan pink salt, pinch
- 3 large roasted red capsicums, diced
- 2 carrots, diced
- ½ chilli, or more (optional)
- 1 large Granny Smith apple, diced
- Handful of walnuts, chopped roughly
- 2 handfuls of finely chopped baby spinach
- 1 tbsp of finely chopped parsley
- 1 lemon
- 2-3 tbsp of extra-virgin olive oil
- pepper to taste
Method
- Rinse the quinoa well under running water and then drain. In a pot, soak quinoa in 1¼ cups of water with a pinch of salt, splash of olive oil and bring to boil. Cover and simmer for about 15 minutes, or until the water is absorbed. Remove from heat and let it stand for about 10 minutes. Fluff with a fork and let it cool.
- While the quinoa is cooking, dice and chop all the other ingredients.
- Once the quinoa has cooled, combine all the ingredients, dress the salad with the lemon, extra virgin olive oil and pepper.
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