This salad makes another great addition to your picnic basket and can replace the traditional coleslaws or heavy salads. It is light, fresh and full of delicious herbs, seasonal tomatoes and protein with the quinoa and sunflower seeds.
- Cook Time
- Prep Time
- 4-6 ServingsServings
- 1 cup (250 ml) quinoa, soaked
- 1 1/2 cups (375 ml) water
- 1 bunch cilantro, chopped or run through the food processor
- 1 bunch parsley, chopped or run through the food processor
- 1/4 (50 ml) basil, chopped or run through the food processor
- 2 cups (500 ml) cherry tomatoes, quartered and seeded (see tip)
- 1 red bell pepper, chopped
- 1/2 cup (125 ml) dried apricots, chopped
- 1/3 cup (75 ml) lemon juice
- 1/3 cup (75 ml) extra-virgin olive oil
- 1/4 cup (50 ml) unsalted sunflower seeds
- 1 handful of sprouts (optional)
- Sea salt to taste
1. Rinse quinoa thoroughly in strainer under running water, massaging gently with fingers until it stops making soapy looking bubbles and water runs clear.
2. Add to saucepan of water, cover, and bring to a boil. Reduce heat and simmer covered for 15 minutes or until all the water is absorbed and the grain is soft.
3. While the quinoa is cooking, in a large mixing bowl, combine parsley, cilantro, basil, tomatoes, bell pepper, and apricots.
4.Place in bowl and add lemon juice and olive oil and mix.
5. Remove cooked quinoa from heat, remove lid and let cool for about 10 minutes. Add to the vegetables.
6. Add the sunflower seeds, sprouts, and sea salt. Stir well and serve at room temperature.
Photo by Catherine Farquharson
Excerpted from Undiet: Eat Your Way to Vibrant Health. Copyright © 2013 Meghan Telpner. Published by McClelland & Stewart, a division of Random House of Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved