Crunchy Quinoa Salad

How to make Crunchy Quinoa Salad

Prep Time: 15 minutes        |        Cook Time: 30 - 45 minutes        |        Serves: 4

Ingredients

• 1 cup of Oh So Natural organic quinoa
• 3 tbsp The Olive Tree extra virgin olive oil
• 2 tbsp Asia Green Garden soy sauce
• ½ red onion, thinly sliced
• ¼ cup Stonemill salt
• ½ cup Oh So Natural organic apple cider vinegar
• ¼ cup Oh So Natural Wholefoods sunflower seeds
• ¼ cup Oh So Natural Wholefoods pepita seeds
• 1 lebanese cucumber, thinly sliced
• 1/3 cup parsley, finely diced
• 1 Avocado, diced
• ½ cup Emporium Selection greek style fetta, diced
• 6 tbsp The Olive Tree extra virgin olive oil
• 2 tbsp Remano balsamic
• Salt and pepper, to taste

Method

1. Cook 1 cup of quinoa in 2 cups of water (as per packet instructions). Drain any excess water and leave to cool.
2. Preheat oven to 180°C.
3. Once cooled, mix cooked quinoa with 3 tbsp of olive oil and 2 tbsp of soy sauce.
4. Spread mix thinly on a large baking tray and bake for 20-30 minutes until golden brown and crunchy, stir every 10 minutes.
5. Let the crunchy mix cool.
6. While the quinoa is baking, mix the sliced red onion with ¼ cup of salt and set aside for 5 minutes.
7. After 5 minutes, cover the onions with apple cider vinegar, set aside for another 5 minutes.
8. Drain apple cider vinegar and salt liquid from onions.
9. Gently toast the sunflower and pepita seed in a pan, set aside and let them cool down.
10. Chop cucumber, avocado, parsley and feta.
11. To make the vinaigrette, mix 6 tbsp olive oil and 2 tbsp balsamic. Add salt and pepper to taste.
12. Mix together pickled onions, seeds, cucumber, parsley, avocado and vinaigrette.
13. Plate the quinoa on a serving plate, place the fresh ingredient mix on top and sprinkle with fetta pieces.

OPTIONAL

Add cherry tomatoes

TIP

Subsitute pickled onions with spring onions or seeds with chopped nuts such as walnuts or almonds