Ingredients
Rainbow crunch bowl
SALAD
· 1 cup dry quinoa, very well rinsed
· 1 ¾ cups water
· 1 cup shelled frozen edamame
· ½ cup peas (fresh or frozen)
· 1 x 400 g can chickpeas, drained and rinsed
· 1 medium carrot, grated
· 1 red capsicum, finely diced
· 1 lightly packed cup red cabbage, finely shredded
· 6–8 radishes, thinly sliced
· 80–100 g (4 cups) rocket, roughly chopped
· ½ cup currants
· 1 cup chopped fresh mint leaves
· ½ cup chopped fresh parsley
· ½ cup fresh or frozen pomegranate seeds (optional)
· ½ tsp of salt
· Bowl of cold water (ideally icy cold)
LEMON-TAHINI DRESSING
· Juice of 1 large lemon
· 3 Tbsp tahini
· 2–3 Tbsp water
· 1 Tbsp olive oil
· ½ tsp ground cumin
· Black pepper to taste
· Pinch salt (optional)
Method
1. In a medium saucepan, bring quinoa, water and salt to boil. Cover with tight fitting lid, reduce heat to low and simmer for 15 minutes, until water is absorbed. Remove from heat and leave covered for 10 mins. Fluff with a fork and spread on a large plate to cool.
2. While quinoa is cooking and cooling, prepare the salad: Steam edamame and peas for 2–3 mins until cooked and hot. Transfer to a bowl of iced water to cool, then drain well.
3. Place cooled quinoa in a large bowl. Add all other salad ingredients (except pomegranate). Toss gently to combine.
4. Place all dressing ingredients in a jar, tighten lid and thoroughly shake till dressing thickens. Add more water if needed for a pourable dressing.
5. Toss dressing through the salad. Taste and adjust lemon, salt or pepper. Optional: garnish with pomegranate seeds. Serve or refrigerate for later.
· Mixed salad greens instead of rocket
· Any crunchy salad veg you like!
· Steamed, cooled broccoli or cauliflower
· For even more protein and fibre, add another can of chickpeas or extra edamame.