Categories
- Baking
- Bread
- Beauty
- Drinks
- Household
- Pantry
- Snacks
- Supplements
- Vitamins and Minerals
- Immune Support
- Skin Hair & Nails
- Oils
- Colloidal Minerals
- Digestive Health
- Detoxification
- Superfoods
- Sports and Weight Loss
- Stress & Sleep support
- Heart Health & Cholesterol
- Joint Health & Arthritis
- Children's Health
- Women's Health
- Mens Health
- Homeopathics
- Creams & Ointments
- Pain Management
- Eye Care
- Herbal Products
- Flower Essences
- Easter
- Freezer
- Fridge
Information
Nutrient Dense Vegan Super Salad
Author: Laura Date Posted:4 January 2021
1 cup of cooked Tri Colour Quinoa
1 small Red Onion, finely chopped
1 cup of cooked lentils (canned can be used)
1/3 cup of currants
1/3 cup of cranberries (no added sugar if possible)
¾ cup mixed sunflower and pumpkin seeds
¾ cup of lightly toasted slivered Almonds
3 Tablespoons of baby capers
Seeds from 1 pomegranate
½ cup of fresh coriander, chopped
½ cup of fresh parsley, chopped
Dressing:
Juice from 2-3 Lemons
1 Tablespoon of Tahini (unhulled or hulled)
A pinch of salt
2 Tablespoons of Extra Virgin Olive Oil
Method:
Bring 2 cups of water and quinoa to the boil and then simmer for 10-15 minutes or until water is fully absorbed. Turn heat off and leave to cool.
Lightly toast slivered almonds in a dry pan until it reaches a light golden colour. Leave to cool.
Place all other ingredients in a bowl and add quinoa, toasted almonds and mix all together.
Drizzle the dressing on individual serves.