Quinoa Salad

This Quinoa salad can be served as lunch, dinner, or evening snack. The peanut chikki adds a crunchy texture to the salad.

Serves: 4 portions

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INGREDIENTS

Quinoa White 300gms

Quinoa Black 300gms

Broccoli 150gms

Pomegranate seeds 150gms

Cranberry 50gms

Raisins 50gms

Almond 50gms

Iceberg Lettuce 100gms

Orange 300gms

Peanut Chikki 200gms

Dressing:

Honey 50ml

Mustard 50ml

Lemon 1pc

Olive Oil 100ml

Salt 10gms

Black Pepper 5gms

METHOD

1. Boil the quinoa (both white and black) with bay leaf and salt for 35 minutes

2. Drain the water and cool it down

3. Blanch the broccoli in salted water and then transfer to ice-cold water.

4. Peel the pomegranate and keep the seeds aside

5. Also, peel the oranges and keep the segments ready

6. To make the dressing, mix all the ingredients of the dressing gradually with a whisk and keep chilled.

7. Put all the contents of the salad in a bowl except oranges and chikki. Put the dressing and mix thoroughly

8. Garnish with orange segments and peanut chikki