Gluten/Wheat-Free, Vegetarian, Lunch, Dinner, High Protein
This salad is dense in nutrients yet light on the tummy. Perfect for spring!
Although quinoa, peas and seeds deliver some protein, do add a protein of your choice, such as boiled eggs, tinned tuna, grilled chicken or legumes (such as lentils or chickpeas).
Some beautiful marinated feta would take the yumminess to a new level. Preserved lemon peel is full of a detoxifying nutrient called d-limonene. Sumac, a crushed tangy berry, gives an added dimension to the dressing. Don’t worry if you can’t get hold of either; use anything you like to give the salad your own twist!
Ingredients (serves 4-6)
- For the quinoa
- 1 cup whole grain quinoa (to yield 2 cups cooked quinoa)
- 2 cups filtered water
For the rest of the salad
- 200g (3 small) carrots (mixed colour if available), julienned or thinly sliced
- 2 cups fresh coriander leaves
- 2 cups fresh mint leaves
- 1 cup frozen peas, blanched and drained
- 2 handfuls of mesclun (assorted baby salad leaves)
- 1 handful of snow pea sprouts
- 2 tablespoons seeds sunflower seeds
- 1 tablespoon diced preserved lemon peel (flesh removed)
- Sea salt & cracked pepper to taste
For the dressing
- 4 tablespoons extra virgin olive oil
- Zest of one small lemon
- 2 tablespoons fresh lemon juice
- 1 small clove of garlic, minced
- 2 teaspoons runny honey
- 2 pinches of sumac
- A pinch of sea salt
Method
- To cook quinoa, rinse thoroughly under running water. Place in a pot, add water and bring to a gentle boil. Lower the heat, cover with a lid and cook until water has evaporated and quinoa is nice and fluffy. Once cooked, transfer to serving bowl and allow to cool.
- Add the rest of the salad ingredients to the quinoa and toss to combine.
- To make the dressing, whisk together all the ingredients.
- Drizzle the dressing over the salad and toss (if you have a little left over dressing, store it in the fridge for up to a week).