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Quinoa SaladQuinoa Salad

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