Make this tonight and leave in the fridge for tomorrow's lunch - a great way to get something simple, fresh and delicious onto your plate. Enjoy!
makes 3-4 servings
3/4 cup quinoa
1/4 cup raw almonds, chopped roughly
1 small cucumber, quartered and chopped
1 small red capsicum, chopped
1/2 pint cherry tomatoes, chopped
1/4 cup organic sultanas/raisins
1/2 bunch fresh mint leaves, torn
1/4 cup extra virgin olive oil
1 small garlic clove, crushed
1.5 tsp dijon mustard
1/4 lemon, juiced
1 tbsp balsamic vinegar
1/2 tsp crushed dried chillies
good pinch sea salt and fresh pepper
To make quinoa: place medium size pot on medium heat - add washed quinoa grains and stir consistently until grains become toasted (about 5-7 minutes, depending on heat). Once toasted, add almonds and enough water to cover quinoa. As quinoa cooks, keep adding a little bit of water at a time (about 1/3 cup) until fully cooked. Let cool.
While cooking quinoa, in a separate bowl mix vegetables, sultanas and mint. Make dressing by combining all ingredients (garlic is meant to impart flavour to the dressing, discard after letting it sit for a few minutes). Once quinoa is cooled, mix all elements together and adjust seasoning. Eat right away or place into fridge for a great lunch the next day!