This salad is one that I put together today with our new beloved, quinoa. It is a different combination of tastes, and will be served with falafel (which I did not make), with minty-chivy yogourt on the side. You could try different veggies in this – feel free to experiment and let me know how it goes! 🙂
By the way, the seasoning I used was Victorian Epicure Moroccan seasoning – if you do not have that, a combination of equal parts of ground cumin and cinnamon would be good.
1 cup quinoa
2 cups water
1 broccoli crown, chopped into small pieces
6 green onions, sliced (use both white and green part)
2 cloves garlic, minced
1 red pepper, chopped into dice
1 large carrot, peeled and grated
1 cup frozen peas
1/4 cup unsalted pumpkin seeds (“pepitas”) – sunflower seeds would also be tasty
1/2 cup Tamari almonds (or plain raw almonds)
1/2 cup dried blueberries (dried cranberries would be great, too)
about 10 mint leaves, cut into fine shreds
1-1/2 teaspoons Moroccan seasoning (or 1/2-1/2 ground cumin and cinnamon)
1/4 cup olive oil
juice of 2 limes
salt and pepper
Bring quinoa and water to boil in saucepan, reduce heat and simmer for 15 minutes. Remove from heat, leave lid on and let sit for 5 more minutes. Fluff with fork and let cool.
In large bowl, combine vegetables, nuts, seeds and berries. Add cooled quinoa and mix gently. Toss with the mint leaves, Moroccan seasoning, oil, lime juice and season to taste with salt and pepper.
Put in fridge to let flavours mellow, and enjoy 🙂