Try this super healthy salad recipe from Rozanne Stevens.
- 1 cup red quinoa (or the creamy coloured variety)
- 2 cup vegetable or chicken stock
- 250 g sugar snap peas
- small packet radishes, finely sliced
- 6 spring onions, finely sliced
- 2 tblsp pumpkin seeds, toasted
- 2 tblsp sunflower seeds, toasted
- 4 tblsp soy sauce
- 2 tsp sesame oil
- juice of 2 limes
- few drops of tabasco (optional)
- salt and pepper
- Place the quinoa and stock in a small pot and bring to the boil. Reduce to a simmer and cook, uncovered, for 15 minutes until the water has been absorbed and the quinoa has fluffed up. Set aside in a bowl to cool.
- Steam the sugar snap peas for 3 minutes then refresh in a bowl of ice water until completely cool.
- Whisk together the dressing and season to taste. Pour the dressing evenly over the quinoa and fluff up with a fork. Taste and see if you need to adjust the dressing or seasoning.
- Mix through the sugar snap peas, radishes, spring onions, pumpkin and sunflower seeds.
- Will keep for two to three days in the fridge.
The Ish Factor: Quinoa is the fruit of a plant native to Bolivia, but it looks and cooks like a grain so we treat it as such. Gluten free and a perfect protein, quinoa is one of the healthiest Pantry Pals I stock. A great source of fibre, quinoa is very easy to cook and goes well with most cuisines. It has a lovely texture, a slight nutty taste and it absorbs flavours and sauces well. Ideal as a hot dish or a base for satisfying salads.