AuthorSuzanneCategoryLight meals, Salads, Side dishesDifficultyBeginner
Rinse the quinoa under cold running water in a fine mesh strainer to remove the natural coating called saponin, which can cause bitterness
Add the water and quinoa to a medium-sized pan and bring to the boil over high heat. Reduce the heat to low and cover with a lid.
Let the quinoa simmer for 15-20 minutes, or until all the liquid has been absorbed and the quinoa is tender. Check regularly, stirring gently from time to time, and add a splash more water to the quinoa if needed to stop it from sticking to the bottom of the pan and burning.
Remove the pan from the heat and let it sit covered for 5 minutes to allow the quinoa to fluff up. Use a fork to gently fluff the quinoa.
In a large bowl toss cooked quinoa, broccoli, red onion, carrots, coriander, spring onions and nuts together.
Mix until combined.
In a small bowl combine dressing ingredients.
Dress when ready to eat and enjoy!
Ingredients
Directions
Rinse the quinoa under cold running water in a fine mesh strainer to remove the natural coating called saponin, which can cause bitterness
Add the water and quinoa to a medium-sized pan and bring to the boil over high heat. Reduce the heat to low and cover with a lid.
Let the quinoa simmer for 15-20 minutes, or until all the liquid has been absorbed and the quinoa is tender. Check regularly, stirring gently from time to time, and add a splash more water to the quinoa if needed to stop it from sticking to the bottom of the pan and burning.
Remove the pan from the heat and let it sit covered for 5 minutes to allow the quinoa to fluff up. Use a fork to gently fluff the quinoa.
In a large bowl toss cooked quinoa, broccoli, red onion, carrots, coriander, spring onions and nuts together.
Mix until combined.
In a small bowl combine dressing ingredients.
Dress when ready to eat and enjoy!
