Nutty Quinoa Salad

Nutty Quinoa Salad

I have made versions of this salad on a few occasions and it is always a winner with the crowds.

Prior to quitting sugar, I used Israeli/pearl couscous in place of the quinoa and chopped dried apricots instead of diced green apples. Whatever your dietary requirements, both versions taste great.

I generally serve the salad as a side dish but by adding chicken or tuna as well as some leafy greens, you have a substantial lunch on your hands.

1 cup of quinoa (or 110 grams of israeli/pearl couscous)
2 green apples, diced (or 85 grams dried apricots chopped)
170 grams mixed nuts, such as almonds, cashews, brazils, walnuts
3 tablespoons of extra virgin olive oil
5cm piece of fresh ginger root, peeled and grated
large handful of fresh parsley, chopped finely
juice and zest of 1 orange
slat and pepper

1. cook quinoa (or couscous) as directed on label
2. Mix together nuts, apple (or apricot), parsley, ginger and orange zest in a bowl.
3. Fork cooked quinoa (or couscous) to separate the grains. Add quinoa to nut & fruit bowl. Dress with olive oil & orange juice. Season

Serves 6 as a side dish