Keep your 2015 healthy eating ambitions alive with this tasty and oh-so-good-for-you sprouted quinoa salad recipe. Thanks to protein-rich quinoa, this tasty salad is super filling and makes the perfect lunch.
Serves 2
Ingredients:
250g sprouted quinoa (I use Planet Organic-red)
1 carrot, grated
1 yellow courgette, thinly sliced
For the Lemon Vinaigrette:
2tbsp olive oil
1tbsp apple cider vinegar
Juice of 1 lemon
Zest of ½ lemon
½tsp dried parsley
½tsp ground coriander
½tsp ground cumin
Salt & pepper
Method:
Rinse quinoa and add to 500ml boiling water in a medium sized pan. Cook for 6 minutes. Cover with lid and allow to stand for a further 10 minutes.
Once cooled, add the grated carrot.
Cut the courgette into thin round discs and pan fry in olive oil over a medium heat until golden brown.
To make the dressing, combine all the ingredients and whisk until smooth. Transfer to a clean jar and store in fridge up to 5 days.
Transfer the quinoa and carrot mix to a salad bowl and circle with courgettes if desired.
