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The ingredients of this simple recipe can easily be substituted by other vegetables that your children love, such as broccoli and avocado. You can even throw in some chicken pieces or nuts to add a bit of protein. This recipe is great for packed lunches to start the school year or just a quick, light dinner on those hotter autumn evenings to balance out all those sweet things we have been indulging during summer!
Ingredients (Serves 4-5)
1 Cucumber (diced into small pieces)
1 Sweet Red Pepper (diced into small pieces)
1 Red Onion (diced into small pieces)
20g Pitted Black Olives (sliced in half)
15g Cherry Tomatoes
50g Mozzarella (sliced into quarters)
75g Green Pesto (bottle or homemade by blending basil, pine nuts, garlic cloves and olive oil)
120g Quinoa (multicolour or white is fine)
Method
- Wash the Quinoa thoroughly in a fine sieve under the tap. Heat 240ml water in a saucepan.
- Add the Quinoa into the saucepan of boiling water and cook for around 20 minutes, until the Quinoa is opaque, fluffy, and enlarged. Drain the Quinoa in the sieve and set aside.
- Cook the red onion in a pan on medium heat for 3-4 minutes to allow the red onion to soften and sweeten. Then take it off the heat and set aside to cool.
- Place all the ingredients into a large serving bowl and mix thoroughly to incorporate all the ingredients together.
- Serve at room temperature with some crusty bread or on its own.
Source:
EatingWell. Healthy quinoa salad recipes. Retrieved from http://www.eatingwell.com/recipes_menus/recipe_slideshows/healthy_quinoa_salad_recipes.
