Roasted quinoa salad

    1 hour

    Quinoa tastes so much better when you roast it before cooking.

    1 person made this

    Serves: 4 

    • 180g quinoa
    • 1 pinch salt
    • 2 lemons, juiced
    • 2 tablespoons flaxseed oil
    • 2 tablespoons tamari soy sauce
    • 3 garlic cloves, minced
    • 1 small carrot, grated
    • 1 bunch parsley, chopped coarsely
    • 40g roasted unsalted unflower seeds

    Prep:10min  ›  Cook:20min  ›  Extra time:30min  ›  Ready in:1hr 

    1. Rinse quinoa a few times in warm water and drain well in a fine sieve.
    2. Add drained quinoa to a large non greased frying pan and roast till lightly coloured and nutty smelling, about stirring constantly.
    3. In a large saucepan, bring 2L salted water to the boil and add quinoa. Bring to the boil and cook for 10 minutes. Remove from the heat and drain well in a fine sieve.
    4. In a bowl stir lemon juice with with flaxseed oil and soy sauce. In a salad bowl toss quinoa, garlic, carrot, parsley, sunflower seeds and dressing. Chill for 30 minutes before serving so the salad can develop its full flavour.

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