This super salad is packed full of flavourful goodness, with an array of colours and tastes. Quinoa is highly nutritious and light to consume, teamed with protein rich nuts and seeds and delicious organic apricots. Top this healthy dish with a yummy citrus yogurt & tahini dressing. You'll feel fully satisfied after this delight!
Equipment
- Saucepan
- Sieve
- Chopping board
- Knife
- Serving bowl
- Mixing bowl
- Serving jug
Ingredients
For the salad
- 120ml Water
- 2 Handfuls of Nut & Seed Salad Topper
- 1 Tbsp Poppy Seeds
- 4 Spring Onions
- 2 Handfuls of Mixed Leaves
- 1/4 of a Cucumber (chopped)
- Handful of Fennel Tops (chopped)
- 10 Radishes (finely sliced)
- Handful of Basil (chopped)
For the dressing
- Juice of 1/2 a Lemon
- 1 1/2 Tbsp Natural Yoghurt
- 2 Tbsp Water
- Pinch of Salt
Method
- Rinse the quinoa, add to a saucepan with the cold water and bring to the boil; reduce to a simmer for 10 to 15 minutes until tender and the water has been absorbed. Once cooked drain into a sieve and leave to cool over a bowl, remember to fork through a couple of times to avoid it sticking together.
- Whilst the quinoa is cooling prepare all the salad ingredients.
- In a frying pan toast a handful of the nut and seed salad topper for a couple of minutes on a medium heat, turning them a few times being careful not to burn them. Once ready set aside.
- Meanwhile make the dressing - add all the ingredients to a bowl and whisk well together.
- Once the quinoa is cool add to your serving dish. Mix through the salad ingredients, a handful of the nut and seed salad topper and the salad leaves.
- Sprinkle the toasted seeds and poppy seeds over the top of the salad and drizzle over the dressing.
- Eat & enjoy!
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