A simple salad perfect for summer. I have made it a few times now at work and for friends. You can prepare it on a Sunday and have it for your work lunches, but it is a lovely side salad for a BBQ. The salad is filling yet zingy and light. You can add any vegetables to your salad to have a different salad every time. With quinoa and seeds mixed in it is a meal on its own. Please play with your ingredients and make the salad to your liking.
Ingredients
- 4 Brocolli florets, chopped
- 2 Carrots, chopped
- 1 Red Onion, chopped and soaked in cold water
- 100g Quinoa, cooked according to packet
- 1 Pomegrante, seeded or 50 – 100g seeds
- 1/2cup Mixed Seeds
- 50-100g Feta
- zest of 1 lemon and lime
- Handful of Flatleaf Parsley, chopped
- Handful of Mint, chopped
- DRESSING:
- 100 ml Olive Oil
- Juice of 1 lemon and lime
- 1 tsp Dijon Mustard
- 1tsp Honey
- Salt & Pepper
Method
- Mix all the dressing ingredients together and set aside
- Use a food processor to make the chopping easier: First start by chopping the onion and place it in cold water. Set aside.
- Cook the quinoa according to package instructions. Becareful that you don’t overcooked them.
- Chopped the carrots and brocolli and place in a large bowl. Add the pomegranate, mixed seeds, lemon and lime zests, parsley and mint.
- Add the cooled quinoa and crumble the feta in.
- Pour the dressing over and mix everything together.
- Place in the fridge to chill and give the ingredients to marry with each other.
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