1 Red onion, finely sliced
1 Apple, chopped finely
1 carrot, grated
1/2 red onion, finely sliced
2 celery stalks, chopped finely
1 tin puy lentils (or two large handfuls)
1 handful basil, shredded or finely sliced
1 handful chopped almonds
1 handful sesame seeds
1 handful dried cranberries
For the Salad Dressing
Juice of 2 limes
1/3 cup of honey
2 tbspn Balsamic vinegar
1/2 cup Olive oil
1/3 cup Coriander leaves, fresh
1 Jalapeno or green chilli, finely sliced
1 Clove of Garlic, crushed
1 tspn Ginger, grated
1/2 tspn rock salt
Prior to cooking the quinoa, rinse well to remove the soapy residue (this is naturally produced to prevent birds and insects from eating it). Cook the quinoa as per the instructions on the back of the packet. Generally it is 2cups of water/stock to every cup of quinoa - I use vegetable stock and requires the quinoa to be covered and simmer for 15-20minutes.
Put the quinoa into a large bowl and allow to cool slightly. Chop all ingredients into small pieces and strips and add into the bowl. Mix well.
For the dressing, combine the ingredients and blend until you get a thick, lump-free dressing. If you do not have a blender, chop the ingredients as finely as possible and mix well.
Pour the dressing over the quinoa salad gradually and mix well so that all of the salad has been coated in the dressing.
Be sure to let me see what you make :)