Ingredients
- 100 g of quinoa
- 35 g of almonds, whole, skin on, roughly chopped
- 20 g of pumpkin seeds
- 150 g of berryworld blueberries
- 1 bag of 'superfood' style salad leaves
- 0.25 red onion, finely sliced
- 0.5 yellow pepper
- 2 tablespoons of olive oil
- 1 tsp of coriander seeds, roughly crushed
- 1 tbsp of pink peppercorns, roughly crushed
- 0.5 lemon, juiced
Method
Step 1
Put the quinoa in a saucepan with double the depth of water. Bring to the boil and simmer for 10 minutes.Step 2
While the quinoa is cooking make the dressing. Gently heat the oil in a frying pan with the coriander seed and peppercorns. Warm through until the spices toast and the oil sizzles. Set aside to cool for a few minutes then squeeze in the lemon juice and season.Step 3
In another frying pan cook the almonds and pumpkin seeds until the seeds start to pop and the almonds are toasted.Step 4
When the quinoa is cooked drain any remaining water then pour over the dressing and stir well.Step 5
De-seed and chop the pepper, finely slice the red onion and add all the remaining ingredients to the quinoa. Season and stir to evenly distribute and coat with the dressing.