This zesty, refreshing quinoa salad is bursting with colours, textures and flavors. Exactly what I want for some energy boost especially in the early spring. Add some roasted new potatoes and crunchy greens and voila, there’s one beautiful, nutritionally rich meal, that both body and mind will adore.
This one is really simple and quick to make, especially if you precook the quinoa which is something I often do. Cooked quinoa can last in the fridge up to a few days and it’s a great shortcut to an instant meal. And even if you cook it from the scratch, it’s ready in some 15 minutes, so whichever way you choose, this recipe categorizes as a quickie one.
Ingredients you’ll need for 4 servings:
- 300g of cooked quinoa
- 1 mid size red onion
- about 150g fresh parsley, stems and all
- about 100g chives
- 100g raw pumpkin seeds (you can supplement these with almonds or sunflower seeds)
- 2 blood oranges
- fresh juice of 1 lime
- flax seed oil
- a pinch of salt and pepper
Putting it all together:
To cook the quinoa, rinse it well under cold water, cover with about 2,5 times more water and bring to boil. Then reduce the heat and leave it to simmer until done, when all the water should be absorbed and you get left with some glorious, fluffy quinoa.
Once the quinoa cools a bit, mix it with the chopped onion, parsley and chives and season with salt, pepper, oil and lime juice. Add sliced oranges and dry toasted pumpkin seeds or your seeds of choice.
And that’s all, the salad is done. It’s delicious warm as much as when it sits in a fridge for a while, whichever you find feels better.