Quinoa Chili Dressing Salad
Try Quinoa chili dressing salad, because quinoa provides protein, dietary fiber, B vitamins, and dietary minerals in rich amounts. It is gluten-free. After harvest, the seeds are processed to remove the bitter-tasting outer seed coat.
Quinoa Chili Dressing Salad
Ingredients for the salad:
- Cooked quinoa – 200 gm
- Frozen soy beans or frozen peas – 300 gm
- Tenderstem – 240 gm cut into 3 to 4 cm pieces
Ingredients for the dressing:
- Olive oil – 1 tbsp
- Juice & zest 1/2 lemon
- Long red chillies – 1 finely chopped
- Garlic cloves – 1 crushed
- Flatleaf parsley – 1 tbsp chopped
- Salt – to tatse
- Freshly ground black pepper – as required
Method:
- In a mixing bowl add olive oil, lemon juice and zest, chilli, garlic and parsley. Season to taste with salt and black pepper, whisk together.
- Cook the quinoa according to the packet instructions and toss through the rest of the dressing whilst still warm.
- Cook the Tenderstem and soy beans or peas for 3 minutes until just tender. Drain and toss through the quinoa.
- Serve this delicious and healthy salad with BBQ king prawns or grilled steak.
