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This is a very nutritious salad. The fresh sweetness of grapes and toasted nuts are perfect partners for this salad. Combined with cherry tomatoes, rocket leaves, fresh mint, fresh coriander and Moroccan spices gives a beautiful balanced flavour. 

 
Preparation + cooking times 40 mins.
Serves 3.
 
150 g quinoa
350 ml water
250 g green or purple seedless grapes cut into halves
200 g cherry tomatoes cut into halves
100 g toasted nuts of your choice (I used pistachio nuts)
1 level tbs chia seeds or your choice of seeds (optional)
30  g fresh rocket leaves, any long leaves cut into bite size pieces
6 g fresh coriander leaves, roughly chopped or torn  
4 g fresh mint leaves, roughly chopped or torn
60 ml (¼ cup) grape seed oil or choice of oil
1tbs lime juice or lemon juice 
1 level tsp ground salt pink Himalayan salt or choice of salt
¼ tsp cayenne pepper
¼  level tsp ground cumin
¼  level tsp ground cinnamon
1/8 tsp ground turmeric 

Method
 
1. Rinse quinoa 3-4 times rub and squeeze quinoa with your fingers. Drain quinoa in a strainer. Return the quinoa to the bowl. Cover it with cold tap water. Rub and squeeze it again, then drain.
Repeat above process 3-4 times.

2. Place the quinoa in a bowl and pour over the 350 ml water. Let it stand 10-15 minutes.

3. Bring to the boil. Add ½ tsp cooking oil and ¼ salt, cover and simmer about 10- 15 minutes or until the water is absorbed and quinoa cooked. Remove from  the stove and  fluff with a fork and let it stand for it  5-10 minutes until cool.
 
4. Put half of the (50 g) nuts aside for later use.
5. Wash and cut grapes, tomatoes, rocket, herbs and 50 g nuts, place into bowl.

5. In a small container add salt, cinnamon, cumin, turmeric, cayenne pepper, lime juice and oil. Mix all ingredients until well combined.

6. Pour over the salad and toss gently. Place cooked quinoa and toss gently until all ingredients well combined. Arrange in the three prepared serving plates.
7. Garnish with kept nuts and chia seeds.  
 
 
 
 
 
 
 
 

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