Colorful Quinoa Salad
This recipe is featured in A Guide to Eating Beans, Nuts and Seeds
- Servings Serves 6
- 75 ml (⅓ cup) raw unsalted sunflower seeds
- 75 ml (⅓ cup) raw unsalted pumpkin seeds
- 500 ml (2 cups) non-salt-added vegetable broth or water
- 5 ml (1 teaspoon) sea salt
- 250 ml (1 cup) quinoa, rinsed
- 60 ml (¼ cup) fresh lime juice
- 60 ml (¼ cup) fresh lemon juice
- 75 ml (⅓ cup) extra-virgin olive oil
- 250 ml (1 cup) chopped fresh cilantro
- 125 ml (½ cup) thinly sliced fresh chives
- 410 ml (14 ounces) can no-salt added aduki beans, drained and rinsed
- 4 radishes, diced
- 1 red pepper, diced
- 1 carrot, grated
- 125 ml (½ cup) dried cranberries
1. Preheat the oven to 190°C (375°F).
2. Spread the seeds on a baking sheet lined with parchment paper. Toast in the oven for 8 minutes, or until golden brown. Pour them into a bowl and set aside to cool.
3. In a saucepan over high heat, bring broth, 2 ml (½ teaspoon) of salt and quinoa to a boil. Reduce heat to low, cover and simmer for 15 minutes, or until all the water has been absorbed. Let stand for 5 minutes and fluff with a fork. Transfer cooked quinoa to a large bowl.
4. In a medium-sized mixing bowl, combine the lime and lemon juice, oil, cilantro, chives, and remaining 2 ml (½ teaspoon) salt. Whisk well. Pour on top of quinoa. Stir to combine.
5. Add the toasted seeds, aduki beans, radishes, red pepper, carrots and dried cranberries to the quinoa. Mix well and refrigerate for at least 20 minutes.
6. Taste for seasonings and add more salt if needed.