Quinoa (pronounced keen-wa) is the queen of the grains. Eaten by the ancient Incas, this grain really is special. It’s packed full of minerals, like magnesium, calcium, iron and manganese, B vitamins and is a complete protein, which is rare in the vegetable world. It is classified as a superfood and is a great alternative to rice or cous cous and is gluten free. You get a protein punch with the mouthfeel and comfort of a carbohydrate.
A zingy, delicious quinoa salad with roasted red peppers, cabbage slaw, sprouts and horseradish
- Red peppers
- Mustard sprouts and alfalfa sprouts
- A lemon
- Organic plain yogurt
- Caraway seeds
- Cherry tomatoes, halved
- Flax oil
- Apple cider vinegar
- Hot horseradish sauce
- Cook the quinoa and allow to cool.
- Roast a few red peppers in the oven until soft. Set aside.
- Finely chop some cabbage and place in a large bowl.
- Make a dressing for the cabbage with flax oil, yogurt, apple cider vinegar. Blend or mix until smooth.
- Mix the dressing onto the cabbage, add a handful of caraway seeds and set aside. This is a lovely coleslaw that we will place on top of the quinoa before serving.
- Place the quinoa in a big bowl and squeeze the juice of half a lemon all over it. Then chop the other half of the lemon into very small pieces and add them also to the quinoa. Mix.
- Chop the roasted peppers and add them to the quinoa along with the cherry tomatoes. Mix well.
- Place a good helping of quinoa on a plate, top with the cabbage coleslaw, generous portions of mustard sprouts and alfalfa sprouts. Just pile it all on top of the quinoa.
- Finish off by placing some little mounds of horseradish sauce randomly around the edges. This will give the dish a lovely hot kick along with the mustard sprouts.