This ancient Peruvian seed is said to be the ‘Queen of the Grains’. The Incas considered it to be sacred and called it ‘the mother grain’. It was believed to be a life-giving seed and legend says it was delivered from the heavens by a sacred bird.
*1 cup of white, red, black quinoa with amaranth, rinsed well
Handful of fresh, whole green beans
150g of haloumi, cut into strips
1 punnet cherry tomatoes, halved
3 spring onions, chopped
1/2 cup of fresh sprouts, I’ve used mungbean sprouts
Small bunch of fresh coriander, chopped
2 tablespoons of chopped parsley
Zest of two limes
50ml of olive oil
1 tablespoon of Bestow Beauty Oil
50ml of freshly squeezed lime juice (about two limes)
salt and pepper
Bring the quinoa mix to the boil in 3 cups of water, simmer till cooked approx 10-15 mins. Strain and fluff up with a fork. Allow to cool a little. Fry the sliced haloumi in a tablespoon of olive oil until golden brown, set aside. Blanch the beans in boiling water then rinse in cold water. Place all the ingredients into a large bowl and mix.
Place all the dressing ingredients into a small jar and shake to mix. Pour over the quinoa salad and serve.
*An organic quinoa is preferred such as the Ceres organics brand.