Tri-colour quinoa makes the the perfect salad. Interesting colour, great aldente texture and a mild delicious taste that carries any flavour you like to give it. The mint, cranberry and pecan gives this dish a distinctive Moroccan or North African feel, making it ideal as a side for spicy Moroccan chicken. It is just as great as a BB or picnic salad.
Tri-Colour Quinoa Salad with Pecan and Mint
15 minutes | Cook 20 minutes
Equipment
- Food Processor
- Sharp knife
Ingredients
- 1/2 cup red capsicum
- 1/2 cup dried cranberries
- 4 tablespoon french dressing
- 1/2 cup fresh mint
- 1/2 cup pecan nuts
- 1 medium red onion
- 1 1/2 cup tri-colour quinoa
- 1/2 cup pepitas
Instructions
- Cook the quinoa. There are 2 simple ways to cook quinoa (just as you would rice). Free boiling method or the absorption method. Free boil method, bring a generous pot of water to the boil. Add the quinoa, cook on a rolling boil for about 20 minutes or until aldente. Absorption method, Place 2 parts water to 1 part quinoa in a pot. Bring to the boil, reduce to a simmer and cook until the water is absorbed.
- While the quinoa is cooking, roughly chop the mint, saving a few sprigs for garnishing. Dice the capsicum and red onion.
- Place the salad vegetables, cranberries and pecans in a bowl with the cooked and partly cooked the-colour quinoa. Toss together.
- Add the salad dressing and toss well.
- Plate up in a salad bowl and garnish with the remaining mint leaves.
- Serve while still warm or cool.
Notes
serve alone for a delicious lunch or as a side dish with a BBQ.
Nutrition
Calories: 337kcal | Carbohydrates: 42g | Protein: 9g | Fat: 16g | Saturated Fat: 2g | Sodium: 94mg | Potassium: 398mg | Fiber: 6g | Sugar: 10g | Vitamin C: 19mg | Calcium: 44mg | Kilojoules: 1410kJ
