Toasted Quinoa Salad Recipes

Steps:

• Cook the quinoa following pack instructions, then drain really well and set aside.
• Meanwhile heat oven to 200C/180C fan/gas 6. Toss the onion and peppers with 1 tbsp of the oil and seasoning on a roasting tray, then roast for 15 mins.
• Toss the courgettes and garlic with the rest of the veg and roast for another 15 mins.
• Squeeze the roasted garlic cloves out of their skins and mash with some seasoning. Stir in the remaining oil, lemon juice and zest and season with sugar to taste. Drizzle over the quinoa and toss together with the roasted vegetables and parsley. Crumble over the feta, toss gently again and serve.

Steps:

• Rinse quinoa and drain (as you would with rice). Place in small saucepan with 1½-2 cups of water.
• Bring to the boil, cover, reduce heat to low and simmer (12-15 minutes) until tender and all water is absorbed. Remove from heat and let stand for 10 minutes. Fluff with a fork and let cool.
• Mix carrot, capsicum, parsley, coriander and Spanish onion in large bowl. Add cold quinoa and toss to combine. Whisk together citrus juice, tamari, ginger, garlic and chili. Pour over salad and combine well.

Steps:

• Pour 1 cup quinoa into a fine strainer and rinse thoroughly under cool water-this will get rid of it's natural, bitter coating. I find this method helpful too-pour quinoa into a medium bowl, add cold water and swish around with your hand. Place a unbleached coffee filter into your strainer, then drain off the quinoa. It's a lot less annoying this way as the tiny grain won't get stuck in your strainer.
• Put rinsed quinoa into a large frying pan over medium heat.
• Cook, shaking the pan for around 15 minutes or until the quinoa reaches a golden brown.
• Remove from heat and pan and cool.
• Store in a clean jar with a tight fitting lid.
• Keeps for up to 1 month.

Steps:

• Rinse the quinoa and tip into a large non-stick frying pan. Turn the heat to medium and dry out the grains, stirring to move them about the pan. Once all the liquid has evaporated, stir in the oil. Continue cooking the quinoa until it has turned a nutty brown and starts to 'pop' - this will take 10-15 mins. Stir every so often to stop the quinoa burning. Pour over the stock and simmer for 15-20 mins until all the liquid has been absorbed. Tip into a bowl and allow to cool.
• Meanwhile, bring a large pan of water to the boil. Drop in the soya beans, asparagus and broccoli, and simmer for 2 mins. Remove using a slotted spoon and plunge into a bowl of ice-cold water. Drain the vegetables.
• Add 1 tsp of the lemon juice to the pan with the vegetable water, then turn the heat down to a gentle simmer. Season the salmon fillets and submerge fully in the water. Poach for 6-8 mins until just cooked. Remove, allow to cool, then take off the skin and flake into large chunks.
• Make a dressing by mixing together the garlic, most of the lemon zest and remaining lemon juice. Mix the quinoa, lentils, drained vegetables, spring onions, herbs, spinach and dressing together in a large bowl, then season. Pile onto a serving plate, top with the salmon, then scatter over the almonds and remaining lemon zest.

Steps:

• Preheat the oven to 350˚F (180˚C). Line a baking sheet with parchment paper.
• Add the zucchini, sweet potato, tomatoes, onion, and corn to the baking sheet.
• Drizzle with the lemon juice and 2 tablespoons of olive oil, then season with garlic salt and pepper. Toss to coat evenly, keeping the vegetables separate on the pan.
• Roast for 15-20 minutes, or until fork tender.
• Transfer the roasted vegetables to a large bowl, and add the quinoa. Toss well.
• In a small bowl, mix together the remaining 2 tablespoons of olive oil and apple cider vinegar. Pour over the veggies and quinoa, and toss to coat.
• Garnish with parsley.
• Enjoy!