quinoa salad

This salad started at home, I loved it so much that it became part of our menu’s.  Over the past season we could not stay ahead with the prep and it proved a firm favourite with guests. The ingredients are interchangeable and items can be added or taken away.

Yield: serves 4-6

300g cooked spiced de-boned chicken thigh cut into cubed
100g cooked quinoa red
100g cooked bulgar wheat
100g cooked millet
60g alfalfa
60g lentil sprouts
2 avocado cut into wedges
3 tsp sesame seeds toasted
3 tsp flux seeds toasted
¼ cup crushed toasted cashew
¼ cup dried cranberries
¼ cup sunflower seeds
¼ cup pumpkin seeds toasted
2 tbsp goji berries
½ cup picked Italian parsley
150g Greek feta
2 ea spring onion
1 cup pea shoots

Vinaigrette
50ml olive oil
25ml lemon juice
tsp dijon mustard
black pepper
1tsp honey
1/2 tsp fresh chopped chili

METHOD

Place all ingredients into a bowl combine, leave alfalfa last
Mix gently and serve with alfalfa on top with avocado

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