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Summer Vegetable & Mixed Seed Salad with Chia Dressing
(serves 8)

Ingredientssalad_2342_mini
Salad:
½ cup Alison’s Pantry Quinoa
300g green beans, trimmed and cut in 1cm lengths
2 cups peas (fresh or frozen)
3 spring onions, finely sliced
2-3 handfuls baby rocket leaves
1 cup cherry tomatoes, halved
1 cup Alison’s Pantry Pumpkin Seeds, toasted
1 cup Alison’s Pantry Sunflower Seeds, toasted
¼ cup Alison’s Pantry Sesame Seeds, toasted
¼ cup each chopped parsley and mint leaves

Chia Seed Dressing:
1 tbsp Alison’s Pantry Chia Seeds
2 tbsp cold water
1 tsp Dijon mustard 1 tsp honey
1/3 cup apple cider vinegar
1/3 cup extra virgin olive oil
Salt and freshly ground black pepper

 

Method

  1. Cook quinoa in plenty of boiling water for 15 minutes, or until tender. Drain well and set aside to cool.
  2. Cook beans and peas in boiling, salted water for 1 minute, then drain and cool under cold running water. Chill until ready to use.
  3. Make dressing by combining chia seeds and water in a jar; leave for 5 minutes for seeds to swell. Add remaining ingredients; seal jar and shake well to combine. Adjust seasoning with salt and pepper to taste.
  4. To serve, place quinoa, beans, peas, onions, rocket and tomatoes in a large bowl. Add seeds and herbs. Pour dressing over salad; toss well to coat.

Download the PDF version here

This recipe was created by Julie Le Clerc for Alison’s Pantry.

 


 

 


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