Nutty quinoa salad

YOU Diabetics - - Contents -

En­joy this crunchy, nu­tri­ent-rich salad of veg­eta­bles, lentils, nuts and seeds.

DRESS­ING

90 ml (6 T) canola oil 30 ml (2 T) le­mon juice 125 ml (½ c) strong rooi­bos in­fu­sion (le­mon flavour) 10 ml (2 t) finely grated le­mon zest 15 ml (1 T) fresh ginger or pick­led ginger, finely chopped 15 ml (1 T) gar­lic, finely chopped salt and pep­per

SALAD

750 ml (3 c) cooked quinoa or bul­gur 250 ml (1 c) cooked lentils, well drained 4 baby mar­rows, cut in strips ¼ small cab­bage, cut in wafer-thin slices 3 car­rots, cut in julienne strips or shav­ings 3 radishes, thinly sliced (op­tional) 4 spring onions, chopped 125 ml (½ c) raisins or sul­tanas 100 g mixed whole nuts 60 ml (¼ c) seed mix 15 ml (1 T) flax seeds 100 g wa­ter­cress or mixed Asian greens

1 Dress­ing Mix all the in­gre­di­ents.

2 Salad Pour the dress­ing over the cooked quinoa. Add the lentils, veg­eta­bles and raisins or sul­tanas.

3 Sprin­kle the nuts and seeds over, add the wa­ter­cress or Asian greens and serve.

Prepa­ra­tion time: 20 min­utes

6 por­tions

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