Quinoa Salad

Henrietta Norton BSc, Dip NT, MBANT, AFMCP Co-founder of Wild Nutrition and Nutritional Therapist.

Ingredients

90g quinoa
1 tbsp. olive oil
225 ml water
1 tbsp. lemon juice
1 tbsp. orange juice
1 clove of garlic, crushed
2 spring onions, thinly sliced
1 tsp. grated fresh ginger
2 tbsp. raisins
2 tbsp. toasted pine nuts
1 orange, peeled and coarsely chopped
225g chopped cooked chicken (optional)
Salt & pepper to taste

A delicious and healthy lunchtime salad, perfect for a sunny day. Quinoa can be used as a nutritious alternative to rice, pasta or cous cous etc. It contains a complete range of amino acids, making it an excellent source of high quality protein.

Method

In a strainer rinse the quinoa under running cold water and drain.

Combine the quinoa and water in a saucepan and bring to the boil. Reduce the heat to low and cover until all the water is absorbed (approximately 10 mins).

In a large bowl mix the remaining ingredients and season with salt and pepper.

Stir in the quinoa and mix well. Serve chilled or at room temperature.

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