Quinoa is one of my most favourite foods! Despite being so versatile, it is such a humble grain.
See my previous food of the week post on quinoa itself.
I love this salad as its perfect year round. You can adapt it to summer by enjoying it with a freshly grilled piece of fish or winter by having it alongside your slow cooked meat of choice. Plus, its so hard to go wrong with this one! Quinoa + herbs + nuts/seeds = the perfect combo. I make it different every time!
Anyways, here is the version I made most recently for a Christmas function. I went out on a whim and I have to say its been my most favourite quinoa salad as yet!
Give it a go and see what you think.
If you make this or something along the lines of this…flaunt your masterpiece and tag #optimahealth so I can see it too.
Happy salad making folks!
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Ingredients
- 3 cups cooked quinoa
- 4 stalks celery and some celery leaves, sliced thinly.
- 2 cups cooked peas
- 1 medium leek, sliced thinly.
- 1/2 spanish onion, sliced thinly.
- The seeds of 1 pomegranate
- A generous handful of herbs - I used mint, dill and parsley.
- A generous handful toasted nuts and seeds - I used whole almonds, flaked almonds and sunflower seeds.
- A normal handful of dried fruit - I used mostly golden sultanas and some cranberries.
- A generous drizzle of extra virgin olive oil.
Instructions
- In a warm pan sauté the leek in some EVOO and butter.
- Add quinoa, peas, celery and celery leaves, leek and spanish onion to a large bowl and mix well. Drizzle with some EVOO.
- Stir through the pomegranate seeds, your chosen herbs, your chosen nuts/seeds and your chosen dried fruit et VOILA.
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