My lovely sister-in-law Karin introduced me to the super grain quinoa. I know, I am far behind in trying new things. I was also put off by how expensive it is.
Quinoa in a nutshell – it is high in protein, is a good source of dietary fibre and phosphorus and is high in magnesium, iron and calcium, so is good for vegans and those who are lactose intolerant and is also gluten-free and is easy to digest.
On it’s own quinoa tastes pretty much like nothing but has a wonderful texture and put with other lovely ingredients makes a fabulous salad. Karin adapted a couscous recipe from her favourite recipe book, The Cake the Buddha Ate. I highly recommend you make this for a lovely hot summer’s day salad.
Karin’s Quinoa Salad
3 cups cooked quinoa
1 cup flaked almonds toasted
1 cup fresh coriander chopped chopped
1 cup tinned chickpeas – oops I forgot to put these in
1 cup red and yellow capsicum peppers chopped – I only had yellow
¼ cup dates chopped
¼ cup figs chopped
½ red onion chopped
100ml olive oil
50ml apple cider vinegar
¼ tsp cinnamon powder
1 small garlic clover crushed
Salt and pepper to taste
- Combine all the salad ingredients in a bowl.
- Mix the dressing ingredients together and pour over the salad and mix through.