This light but satisfying quinoa salad will bring bright beautiful colours to your christmas table. It is quick and easy and is packed full omega 3 healthy fats, protein and antioxidants!
Photo by Molly Sinclair
2 cups of Tri colour quinoa
1 cup of raw walnuts
1/4 cup sunflower seeds
1/2 cups of dried cherries
1/2 cup green apple grated
1 cup chopped kale leaves
1/4 cup of chopped mint
2 avocados thinly sliced
2 cups of roasted sweet potato ( with olive oil)
Juice of half of a lemon
1 Teaspoon of tahini ( ground sesame seeds)
2 Tablespoons of olive oil
Salt and pepper to season
To garnish- sprinkle with goats cheese (optional) and more pomegranate
Preheat oven to 150 degrees and line baking tray with baking paper.
Dice sweet potato, lightly coat in olive oil and bake for 15 mins.
While sweet potato is cooking, bring 4 cups of water to the boil and add quinoa.
Bring down to simmer until all the water as been absorbed and quinoa is soft.
Get a large salad bowl- add kale, walnuts, apple, cherries, and stir until all combined.
Once sweet potato is cooked and quinoa is cooked, let cool for 5 mins then add to bowl and stir.
Add mint and pomegranate and mix until all combined.
Top with sliced avocado and more pomegranate.
Combine all dressing ingredients together and mix until smooth and silky, drizzle over salad and enjoy!
Serves 6- 7
Love The Farm Wholefoods