Harissa-spiced quinoa salad

Harissa-spiced quinoa salad

From
Grains
Photographer
Deidre Rooney

Ingredients

Quantity Ingredient
see method for ingredients

Method

  1. Cook 150 g quinoa in water for 15 minutes then drain and rinse.
  2. Dress with juice of 1 lemon mixed with 60 ml extra-virgin olive oil and 1 teaspoon harissa.
  3. Gently mix in 2 sliced avocados; 150 g halved cherry tomatoes; 1 red chilli, halved, seeded and thinly sliced; 4 chopped spring onions; 1 tablespoon pumpkin seeds; 1½ teaspoons chia seeds; 2 tablespoons chopped coriander leaves; salt and pepper.
Tags:
grains
ancient
wholefood
simple
easy
weeknight
midweek
mid-week
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again