Quinoa Nut Salad
from Thirteen Moons by Louise Racine
Serves 4
For the dressing:
2 tablespoons olive oil
2 tablespoons freshly squeezed lemon juice
1/4 teaspoon sea salt
Pinch, freshly ground pepper
For the salad:
1/4 cup golden raisins or dried cranberries
1/3 cup currants
1 1/4 cups cooked quinoa (from 1/2 cup uncooked)
3/4 cup coarsely chopped raw almonds
1/2 cup chopped cashews
1/2 cup chopped walnuts or pecans
2 peaches or 1 mango, peeled and diced
1/4 cucumber, cubed
1/4 cup canned azuki beans (optional)
1 tablespoon chopped pitted black olives
1. For the dressing, put olive oil, lemon juice, salt and pepper in a jar. Shake until mixture has thickened.
2. To make the salad, in a small bowl, combine raisins and currants; cover with boiling water. Leave to stand for 10 minutes, then drain,. IOn a large bowl combine quinoa, nuts, soaked fruit, peaches, cucumber, beans and olives.
3. Pour dressing over salad and toss gently but thoroughly to coat all ingredients evenly. Taste and adjust seasonings. Cover and chill before serving.
from Thirteen Moons by Louise Racine
Serves 4
For the dressing:
2 tablespoons olive oil
2 tablespoons freshly squeezed lemon juice
1/4 teaspoon sea salt
Pinch, freshly ground pepper
For the salad:
1/4 cup golden raisins or dried cranberries
1/3 cup currants
1 1/4 cups cooked quinoa (from 1/2 cup uncooked)
3/4 cup coarsely chopped raw almonds
1/2 cup chopped cashews
1/2 cup chopped walnuts or pecans
2 peaches or 1 mango, peeled and diced
1/4 cucumber, cubed
1/4 cup canned azuki beans (optional)
1 tablespoon chopped pitted black olives
1. For the dressing, put olive oil, lemon juice, salt and pepper in a jar. Shake until mixture has thickened.
2. To make the salad, in a small bowl, combine raisins and currants; cover with boiling water. Leave to stand for 10 minutes, then drain,. IOn a large bowl combine quinoa, nuts, soaked fruit, peaches, cucumber, beans and olives.
3. Pour dressing over salad and toss gently but thoroughly to coat all ingredients evenly. Taste and adjust seasonings. Cover and chill before serving.
