I love this salad, I make it nearly every week. Its good to keep in your fridge if you are busy or need something delicious to take in a lunch box.
I was shown how to make it by my friend Flos. she also gave me my first batch of kefir grains, but thats another story. I remember Flos making it for her children’s birthday parties, a simple one for the kids and a more grown up one for the adults. I always thought that was so clever, just two bowls and everyone happy. Somehow in my household everyone has always wanted something different and sometimes it feels like I run a mini restaurant. One bowl meals are always a challenge here.
The quinoa salad I make is pretty true to Flos’s original kids version, except over the years I have added some salad greens like spinach for colour. She only ever added olive oil but I like to add in maybe some lemon or turmeric dressing with some sauerkraut or kimchi.
Ingredients
2 cups Quinoa cooked in 11/2 cups water
2 carrots grated
2 spring onions
1/2 cup raw cashews which have been fried in coconut oil, till just coloured.
Smoked fish salmon or trout. I like smoked wild salmon if I can get it.
1/2 cucumber
1 pack of feta
A handful of roughly chopped spinach or rocket.
Method
Cook the quinoa first having rinsed in running water through a sieve. This stops it tasting bitter. Even better would be to soak over night, which makes it more digestible.
Put the quinoa to cool in a bowl.
chop the rest of the ingredients into a similar size and not too large.
Add to the cooled quinoa.
Pour over olive oil and lemon to taste or a simple dressing. check for seasoning and add salt and pepper if you want.
