Colourful Quinoa Salad

A nutritious quinoa salad filled with flavour and colour including fresh herbs, pistachios and pomegranate. Recipe by nutritionist Casey-Lee Lyons from Live Love Nourish (www.livelovenourish.com.au).

This recipe is free from gluten and dairy. Vegan friendly.

Prep: 10

Cook: 15

Makes: 6

Ingredients:

3 cups (420g) cooked quinoa, chilled

1.5 tbsp (30ml) extra virgin olive oil

Zest of 1 lemon

3 tbsp (60ml) fresh lemon juice

1/2 small red onion (or 3 spring onions), finely chopped

1/2 cup (10g) fresh mint, chopped

1/2 cup (10g) fresh parsley, chopped

3/4 cup frozen baby peas

Arils from 1 fresh pomegranate

1/3 cup (45g) pistachios, chopped

Pinch pink salt & black pepper

 Method:

  1. In a mixing bowl combine cooked and chilled quinoa with olive oil, lemon zest and juice.
  2. Stir through through red onion, mint and parsley.
  3. In a small heatproof bowl pour boiling water over peas to thaw (leave for 2-4 minutes). Drain well.
  4. Stir through peas and pomegranate seeds through quinoa.
  5. Season to taste.
  6. Add pistachios just before serving.

 

This recipe was designed by Brisbane nutritionist and recipe developer Casey-Lee Lyons from Live Love Nourish. For more healthy, sugar free recipes please visit her website www.livelovenourish.com.au

Follow Live Love Nourish on Instagram @livelovenourishaus or Facebook.com/livelovenourish