Serves: 2 Prep time: 5 minutes Cooking time: 10 minutes
20g pumpkin seeds
35g almonds skin on and roughly chopped
150g fresh blueberries
Bag of mixed salad leaves
¼ red onion, finely sliced
½ yellow or green pepper, deseeded and chopped
For the dressing
2tbsp olive oil
1tsp coriander seeds crushed in a pestle and mortar.
1tsp pink peppercorns, roughly crushed
Juice of ½ lemon or lime
Boil the quinoa in a saucepan in double twice the depth of water when boiling turn down and simmer for 10 minutes Bring to the boil and simmer for 10 minutes. If you are out of time read cooked quinoa is also perfect.
Whilst the quinoa is simmering make the dressing buy gently heating the oil in a frying pan with the coriander seed and peppercorns. Warm through until the spices toast and the oil sizzles. After it's cooled for a few minutes S
squeeze in the lemon juice and season with salt and pepper.
In another frying pan toast the almonds and pumpkin seeds until the seeds start to pop and the almonds are toasty.
When the quinoa is cooked drain the remaining water and add a small amount to the dressing and stir well. Mix all the other ingredients to the quinoa, season and stir to evenly to mix and coat with the dressing.
Also if you are in need of extra protein add some chicken to the salad the perfect combination.
Recipe courtesy of BerryWorld