SPRING QUINOA SALAD

'Colorful food makes you happy'


(serves 4)

springquinoa_small1.jpg
  • 1 cup red quinoa
  • 125 g fresh sugar peas
  • 3 beet roots
  • 2  salad leeks (optional)
  • 1/2 cup physalis
  • 1/3 cup unsalted almonds 
  • 5 dry apricots
  • 3 tbsp olive oil
  • Sea or Himalaya salt & black pepper

Dressing:

  • 1 orange
  • 1 tbsp tahini
  • 2 tbsp olive oil
  • 2 tsp coriander powder

Rinse the quinoa and boil it (1 part quinoa/ 2 parts water/a pinch of salt). For salads, i like to rinse the quinoa again after boiling it. Roast the almonds in the oven or in a saucepan, in medium-low heat, until they get crunchy. Peel and slice the beetroots, chop the leeks, rinse the sugar peas and the physalis.

Drizzle the olive oil in a saucepan and sauté the veggies for two minutes, we want to keep them crispy. Remove from the heat and keep aside. Start preparing the dressing by squeezing the orange, to get fresh juice out of it. Combine it with the rest of the ingredients and combine with a fork until smooth. Chop the dry apricots in small pieces. Place the quinoa in a big bowl, add the veggies, roasted nuts, physalis and  apricots. Add some salt and pepper, adjusting seasoning. Serve with the dressing on the side.