- 1 ½ cups red quinoa (the red quinoa has the nuttiest taste, but you could use any)
- 3 cups water
- 1/2 punnet grape tomatoes
- 2 large carrots – grated
- 1 onion finely chopped
- 1 bunch asparagus, chopped
- Coconut oil
- Handful of raisins or currants
- 1/4 cup cold pressed extra virgin olive oil (or you could use macadamia oil for a nuttier taste)
- 3 TBS soy sauce (tamari)
- 1 1/2 TBS fresh lemon juice
- 2 cloves garlic crushed
- 2 TBS finely grated fresh ginger
- ½ bunch basil chopped
- 3/4 cup cashews lightly roasted
- 2 TBS sunflower seeds lightly roasted
- 100 g feta cheese chopped into small cubes
- Rinse the quinoa in a fine mesh strainer until the water runs clear. To cook quinoa, add quinoa and 3 cups of water to saucepan, bring to the boil, then let simmer for 20 minutes. I often cook extra quinoa & store in the fridge for porridge or as a side dish another day. The water will be almost all absorbed. Next, dry roast the quinoa, by cooking in a frypan on medium-low heat for five minutes, stirring constantly. This will enhance the quinoa’s nutty flavour.
- While the quinoa is simmering, prepare the other salad ingredients. Grate carrots. Lightly cook the onion and asparagus in a frypan with coconut oil. Place into salad bowl, add the tomatoes. Let the quinoa cool while mixing the dressing. Using the same frypan, dry roast the cashews & sunflower seeds so they are lightly roasted.
- Combine the oil, tamari, lemon juice, garlic, ginger and basil in a jug and mix well.
- Add quinoa to salad bowl, combine well. Add the cubed feta cheese. Pour the dressing over. Roughly chop the nuts and seeds and place in salad just before serving.