Seeded quinoa salad

INGREDIENTS

1 cup uncooked quinoa

2 cups water

½ Lebanese cucumber, diced

2 cups mixed salad greens chopped –  e.g. baby spinach leaves, rocket, lettuce

1 cup grated carrots, radishes and fresh corn sliced off the cob

½ cup (65 grams) seed mix

¼ cup (35 grams) dried blueberries or cranberries OR ½ cup fresh blueberries or pomegranate seeds

½ cup coarsely chopped coriander, basil, dill and mint

1 cup tinned organic chickpeas

Dressing

¼ cup (60 ml) extra-virgin olive oil

¼ cup (60 ml) apple cider vinegar

1 teaspoon Dijon mustard

½ teaspoon fine sea salt, plus more to taste

¼ teaspoon fresh ground black pepper

Juice of ½ lemon

Directions

Rinse quinoa. Add quinoa to a saucepan with 2 cups water bring to a boil then reduce to a low simmer and cook, uncovered, until the liquid is absorbed by the quinoa, 10 to 15 minutes.

Move the saucepan off of the heat and cover for five minutes. Uncover, and then fluff the quinoa with a fork. Set aside to cool slightly.

In a large bowl, combine the quinoa, chickpeas, cucumber, mixed greens, seeds, dried fruit, and the herbs.

In a small bowl, whisk the olive oil, apple cider vinegar, mustard, lemon juice, salt and pepper until blended.

Pour the dressing over the salad and toss well. Serve with an extra sprinkling of toasted seed mix on the top.