WARM RED QUINOA AUTUMN SALAD by Danielle O’Donoghue

Recipe: WARM RED QUINOA AUTUMN SALAD by Danielle O’Donoghue

Ingredients Serves:
  • 2.5 cupscooked quinoa*
  • 1 bunchcontinental parsley
  • ½ bunchmint
  • ½red onion
  • 1Lebanese cucumber
  • 1 punnetcherry tomatoes
  • 1red capsicum
  • 1 handfuldried cranberries**
  • ½ cuplemon juice
  • 1/3 cupolive oil
  • pinchCeltic sea salt
  • pinchpepper

*Red quinoa gives the salad a lovely autumn look, but any variety or a mix of colours will work equally well. See Danielle’s Basic Quinoa recipe for how to cook quinoa.

**Variations:

  • Add finely sliced apple instead of dried cranberries
  • Add some crumbled feta or goat cheese (non vegan option)

Method

Chop the herbs finely with a sharp knife. Finely chop the onion, cucumber, tomatoes and capsicum into small cubes and add to the salad.

Mix lemon juice, olive oil, salt and pepper together to form a dressing.

Stir in freshly cooked quinoa, pour the dressing over the salad and stir thoroughly. Taste and adjust seasoning if necessary.

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