Crunchy romaine quinoa salad
CRONCHHH. Best salad with heaps of texture and flavour
Ingredients:
For the salad:
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⅔ cup cooked quinoa rinsed
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1 ⅓ cups water
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½ cup raw sunflower seeds
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½ teaspoon olive oil
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1 small head green romaine
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1 cup shredded carrots
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1 cup broccoli slaw
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½ cup chopped radishes
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½ cup dried cranberries
For the dressing:
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⅓ cup olive oil
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3 tablespoons lime juice
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2 tablespoons rice vinegar
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¼ cup lightly packed cilantro
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2 teaspoons honey
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2 cloves garlic minced
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½ teaspoon salt
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¼ teaspoon chipotle chili
Instructions:
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Combine quinoa and water and bring the mixture to a boil over medium heat. Cook until the quinoa has absorbed all the water. Reduce heat over time to maintain gentle simmer.
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Remove from heat and fluff quinoa. Cover and let steam for 5 minutes.
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Combine sunflower seeds and olive oil and toast until golden brown. Set aside to cool.
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Combine romaine, carrots, slaw, radishes and cranberries. Add quinoa and seeds once cool.
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Combine all the dressing ingredients and blitz in a food processor.
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Drizzle over salad and toss to combine.
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Serve immediately.