1 1/4 cup Alison’s Pantry Quinoa
1/2 cup Alison’s Pantry roast unsalted almonds – chopped (or lightly toasted Pinenuts)
2 sticks of celery finely chopped
1 small red onion finely chopped
1 capsicum finely chopped (or sliced snowpeas)
Alison’s Pantry Cranberries snipped into pieces
1 tsp ground coriander
1 tsp ground cumin
3 tsp lemon juice
1/3 tsp paprika
2 – 3 Tbsp white wine vinegar
Add Quinoa to 2 cups of water in pot – bring to the boil and cook for 10 minutes – without lid. Take off element and place a lid on pot and allow to sit for 5 – 10 minutes then fluff with a fork – let cool.
Add all other ingredients and toss through with the dressing – salt and pepper to taste.
Quinoa is unusually high in protein for a plant food, it is a “complete protein” as it provides 8 essential amino acid.
Download the PDF version here: Quinoa Salad