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Ingredients
- 50 g pumpkin seeds – Optional use sunflower seeds.
- 4 Vine tomatoes quartered
- 1 carrot grated
- 1 yellow pepper finely sliced
- 3 scallions finely chopped
- 1/4 red or white cabbage finely shredded
- 2 handfuls of blueberries
- For the dressing:
- 30 g Fresh Parsley
- 2 tbsp olive oil
- 1 tbsp cider vinegar or white wine vinegar
- 1 tsp Mustard
Method
Gently heat the pumpkin/sunflowers seeds over a medium heat until they just start to pop.
Layer the salad ingredients in a large bowl and sprinkle the seeds over the top.
Place the parsley, olive oil, vinegar and mustard in a blender and blitz until smooth and creamy.
Toss the salad and serve with the dressing.
Quinoa Salad
Quinoa has become very popular among vegetarians as a source of protein and with everyone for its nutty flavour. This is a tasty, Summer salad with fresh flavours.
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Rating: 0
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Ingredients
- 1 onion chopped
- 1 Pepper chopped
- 1 Lemon juiced
- 1 tbsp olive oil
- 5 scallions sliced
- 3 Vine tomatoes diced
- 1 handful Fresh Parsley roughly chopped
- 170g Quinoa uncooked
- 300 ml water
Method
Bring the water to the boil in a saucepan. Add the quinoa with a pinch of salt. Turn down the heat to a low simmer (about ‘2’ on most hobs).
Put on the lid and cook for 15 minutes. It should soak up all of the water. Allow the quinoa to cool down and then fluff it with a fork.
Using a large bowl(big enough to hold all of the quinoa and the vegetables) mix the vegetables with the lemon juice and parsley and add a little pepper.
When the quinoa is at room temperature, stir it into the vegetables.
This is ready to eat but If you can leave it for a while before eating, the flavours will develop and it will taste even nicer.
