Winter seems to be disappearing quickly so it’s time to start stepping up on delicious, healthy and flavourful summery dishes! Salads scream summer and this is another favourite of mine that is a delightful on its own or served as a side with just about anything.
To make life easier I always cook things like quinoa, lentils, spelt & barley in big quantities, portion and freeze it until I need it. This way I can quickly whip up a beautiful meal without spending hours behind the stove.
Once frozen, thaw the quinoa in the fridge overnight.
Quinoa, with its fluffy texture and subtle flavour is high in protein, B vitamins & dietary fibre, making it a healthy and delicious good for you grain.
ingredients | serves 4-6 | easy
2C cooked quinoa
1C cooked couscous
1/2 small red onion, finely diced
20 small rosa tomatoes, halved
1 tub bocconcini cheese, halved or buffalo mozzarella, torn
5 radish, sliced
1/2 cucumber, deseeded and cut into small blocks
100g mange tout, sliced diagonally
1 ripe avocado, cut into blocks
handful fresh coriander/cilantro, finely chopped
handful fresh parsley, finely chopped
1/4C pumpkin seeds, toasted
1/4C sunflower seeds, toasted
for the dressing
4T red wine vinegar
1T dijon mustard
3T lemon juice
1/2C olive oil
1t dried oregano
1 garlic clove, crushed
1T brown sugar
good grind of black pepper
In a glass jar or mixing bowl, combine all of the dressing ingredients and shake or whisk well until emulsified. Set aside to infuse for about 30 minutes.
Tip the cooked quinoa & couscous into a large dish.
Add all the salad ingredients to the quinoa mixture and toss well.
Pour about a quarter of the salad dressing over the salad and mix to coat.