Quinoa Summer Salad
Time: 30 minutes
Serves: 4
Summer often makes us crave cold foods that are quick and easy to make, with no oven-generating heat required. This summer salad is the perfect solution! It’s easy to make and filled with healthy ingredients, it makes use of the fresh flavours of Lemon Myrtle which is rich in nutrients including magnesium, Vitamin A and Vitamin E.
For the Salad
- 3 cups tricolour quinoa
- 3 tbsp sunflower seeds, toasted
- 3 tbsp roughly chopped almonds
- 8-10 dried apricots, roughly chopped
- 1 tsp sea salt
- 1 tsp Lemon Myrtle Powder
- ¼ cup roughly chopped parsley
- 1 tbsp extra virgin olive oil
For the Dressing
- 1 tbsp tahini
- 1 tbsp water
- 2 tsp Lemon Myrtle Extract or 1 tsp Lemon Myrtle Powder
- 1 tsp honey
- 1 tsp extra virgin olive oil
- 1 tsp apple cider vinegar
- Pinch of salt
Summer often makes us crave cold foods that are quick and easy to make, with no oven-generating heat required. This summer salad is the perfect solution! It’s easy to make and filled with healthy ingredients, it makes use of the fresh flavours of Lemon Myrtle which is rich in nutrients including magnesium, Vitamin A and Vitamin E.
- Cook quinoa as per packet instructions.
- To assemble the salad, add all the ingredients to a large bowl and stir together until evenly combined.
- For the dressing, add all the ingredients to a jar or container with a cover. Place the lid on and shake until combined.
- Just before serving, add dressing to the salad and toss until coated.
- Spoon into a serving dish, garnish with additional nuts and parsley if desired, and enjoy.
Double the ingredients if you’re taking it to a family gathering or a summer picnic.