In Australia, Christmas is prime time for fresh, light salads to keep us going through the hot summer that we love so much being Aussies.
I hear time and time again that salads are BORING!
Well, below is a recipe that will make you rethink the boring old lettuce and tomato salad and have you lining up for seconds.
It is bright and full of exciting festive Christmas colours. Not only that, but this salad provides a protein, antioxidant, essential fatty acid and fibrous punch.
Have I got you excited yet?…
Quinoa is a seed (that’s right a seed, not grain), that somewhat resembles cous cous in texture and appearance. Did you know that Quinoa is one of the only vegan source of compete proteins? This, along with its long nutritional profile make it live up to its ‘superfood’ reputation.
Now that I have you eager to try out this salad, the recipe is as follows.
Quinoa Christmas Salad
Ingredients
1 cup quinoa
2 cups water
1 tsp Himalayan/Celtic salt
1 red capsicum (diced)
1 yellow capsicum (diced)
1 green capsicum (diced)
1/2 cup walnut halves
1 medium/large pomegranate (hulled)
100g goat/sheep feta
3 tablespoons avocado (or 2 tablespoons olive oil)
1/2 pumpkin (diced, oven roasted and cooled )
1 can chickpeas (drained)
1 bunch mint leaves
additional salt/pepper to taste
Method
In a large saucepan, cook quinoa as you would rice using 1 cup of quinoa to 2 cups of water. Add more water as it is cooking until the quinoa becomes light, soft and fluffy.
Remove quinoa from the stove and allow to cool. In a separate, large salad serving bowl add all capsicum, pumpkin, chickpeas and pomegranate, mixed through gently.
Add the avocado or olive oil to the cooled quinoa and mixed through. Add approximately 1 tsp of salt or to your own taste. Add quinoa to the salad bowl with the other prepared ingredients. Add walnuts and mix through. Add mint leaves and mix through. Finally, add feta and mix through.
Serve on the Christmas table with your ham, seafood, turkey or any other meat. Also great the next day as leftovers!
