almonds | The Complete Book

Millet Salad

Ingredients

3 cups cooked millet
1 cup red grapes halved
1 cup coriander chopped
¼ cup red spring salad onions sliced
½ cup almonds toasted

Dressing

30ml apple cider vinegar
60ml olive oil
⅛ tsp sesame oil
1tsp honey
1 small garlic clove crushed
Salt and black pepper to taste

Method

Combine all of the salad ingredients in a bowl

Mix the dressing ingredients together and pour over the salad and mix through.

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

Ingredients

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

Dressing

100ml olive oil
50ml apple cider vinegar
¼ tsp cinnamon powder
1 small garlic clover crushed
Salt and pepper to taste

Method