Quinoa salad

Quinoa salad

By
From
Tiffiny's Lighten Up Cookbook
Serves
2
Photographer
Mark Roper

Ingredients

Quantity Ingredient
1 cup vegetable stock
1/2 cup quinoa, rinsed
1 spring onion, finely sliced
1 celery stick, finely diced
1 carrot, finely diced
1/2 red capsicum, thinly sliced
1/2 cup coriander, leaves only
1/2 cup flat-leaf parsley, chopped
1/4 cup brazil nuts, chopped
1/4 cup almonds, chopped

Dressing

Quantity Ingredient
squeeze lime juice
drizzle flaxseed oil

Method

  1. Bring the stock to the boil and add the quinoa. Reduce heat, cover and simmer for 10–12 minutes, until the quinoa appears translucent and most of the liquid is absorbed. Turn off the heat and let stand, covered, for 5 minutes.
  2. Fluff the cooked quinoa with a fork and gently toss with the salad ingredients. Dress with a squeeze of lime juice and a drizzle of oil. Serve warm or cold.
Tags:
Tiffiny's Lighten Up Cookbook
Tiffiny
Tiffany
Hall
low
fat
weightloss
healthy
low-fat
skinny
low-calorie
diet
nutritional
tiffany
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