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Tangy Quinoa Salad

Inspired by Mary Shaw
Preparation: 15 minutes

1 Cup Quinoa
¼ Cup walnuts
3 Tbsp extra virgin Olive Oil
Zest of 1 lime
Juice from 1 lime
½ tsp sea salt
4 Tbsp chopped fresh herbs
1 clove garlic, minced
2 Tbsp red onion, chopped
½ chopped tart apple

Wash and dry toast quinoa, and place in a pot with 2 cups water. Bring to a boil, then reduce heat to a simmer and cover for 10 minutes until quinoa is dry and fully cooked. Chop nuts and dry toast in a pan. Combine oil, lime juice and zest, sea salt, garlic, and herbs, and mix until well combined. Mix nuts, dressing, onion and apple into cooked quinoa and serve.
Serves 4