This salad has quickly become a favourite because of its deep flavour, nutritional qualities and the fact that it keeps for days!
Our family eats a lot of Quinoa. My son Alfie eats "Quinoa Pudding" (yoghurt, quinoa and stevia with cinnamon) whenever his mama will let him, and my husband is from Peru so he has eaten Quinoa his whole life.
I love having a bowl of cold Quinoa in the fridge to add a protein punch to any meal, and if you've been looking for a new way to eat this superfood, give this salad a try!
Because I'm eating alkaline and dairy hasn't been agreeing with me, I used coconut yoghurt (CoYo) in this recipe. You can't even taste the coconut, but you can absolutely use regular yoghurt instead.
Recipe inspired by Elizabeth Rider
Jewelled Quinoa Salad
1 cup raw Quinoa, cooked in 2 1/4 cups water until all the water has evaporated
1/4 cup raisins
1/4 cup chopped raw almonds
1/2 cup chopped raw celery
1/2 cup chopped raw carrots
Handful of parsley, finely chopped
Handful of coriander, finely chopped
1 teaspoon turmeric
1 teaspoon mild curry powder
1/3 cup coconut yoghurt
1/4 cup olive oil
1 teaspoon Himalayan salt
Combine all salad ingredients in a bowl. In a smaller bowl, whisk together the dressing ingredients and pour over salad. Mix everything together serve. Can be stored in the fridge for at least 3 days.
Enjoy! And let me know if you make it :)