Tri-Colour Quinoa Salad with Pecan and Mint
Tri-Colour Quinoa Salad with Pecan and Mint
  • Serves 6
  • 15 minutes prep
  • 20 minutes cook

nutrition Information

Servings per recipe: 6
Serving size: 123g
  Avg.Qty./ 123g serving Avg. Qty./100g serving
Energy 1643kj
(393.01) cal
1341kj
(320.83) cal
protein 10.61g 8.66g
fat total 18.64g 15.21g
- saturated 2.14g 1.74g
carbs total 42.91g 35.03g
- sugars 11.69g 9.54g
sodium 266.82mg 217.81mg
fibre total 6.21g 5.07g
Tri-colour quinoa makes the the perfect salad. Interesting colour, great aldente texture and a mild delicious taste that carries any flavour you like to give it. The mint, cranberry and pecan gives this dish a distinctive Moroccan or North African feel, making it ideal as a side for spicy Moroccan chicken. It is just as great as a BB or picnic salad.
Ingredients
  • 12  cup [ 43gm ] Capsicum, red, raw
  • 12  cup [ 76gm ] Cranberry, dried, sweetened
  • 4  tablespoon [ 82gm ] Dressing, french, regular, commercial
  • 30  gram Mint, raw
  • 12  cup [ 57gm ] Nut, pecan, unsalted
  • 1  onion [ 89gm ] Onion, red skinned (Spanish), peeled, raw
  • 112  cup [ 285gm ] Quinoa, wholegrain, tri-colour
  • 12  cup [ 73gm ] Seed, Pepita (pumpkin seed, hulled & dried)
Directions
15 minutes | Cook 20 minutes
  1. 1.
    Cook the quinoa. There are 2 simple ways to cook quinoa (just as you would rice). Free boiling method or the absorption method. Free boil method, bring a generous pot of water to the boil. Add the quinoa, cook on a rolling boil for about 20 minutes or until aldente. Absorption method, Place 2 parts water to 1 part quinoa in a pot. Bring to the boil, reduce to a simmer and cook until the water is absorbed.
  2. 2.
    While the quinoa is cooking, roughly chop the mint, saving a few sprigs for garnishing. Dice the capsicum and red onion.
  3. 3.
    Place the salad vegetables, cranberries and pecans in a bowl with the cooked and partly cooked the-colour quinoa. Toss together.
  4. 4.
    Add the salad dressing and toss well.
  5. 5.
    Plate up in a salad bowl and garnish with the remaining mint leaves.
  6. 6.
    Serve while still warm or cool.
  7. 7.
    NOTE: serve alone for a delicious lunch or as a side dish with a BBQ or spiced meat dishes.