This is type of thing I like to prepare when I can’t be bothered to prepare anything else, but know I should prepare something nourishing and filling.  It’s accepting of variation and can easily be thrown together in no time.  It was a no fuss way to end the weekend that went by so quickly – sigh!  Back at work tomorrow knowing there are a million things to be done at home – sigh again!  Guess they will still be there when I get home.


Nutty Quinoa Salad
Serves 2 for main or 4 as a side


½ cup quinoa, rinsed well and drained
¾ cup water

To Cook Quinoa:

Place ¾ cup water in a small saucepan over high heat and bring to the boil
Add quinoa and reduce to a simmer
Cook for 10 mins or until grains are tender and liquid has been absorbed
Remove from the stovetop and allow to steam until ready to use


Meanwhile Prepare Additional Salad Ingredients:

2 stalks celery, sliced
1 roasted capsicum, finely sliced
¼ cup semi dried cranberries
¼ cup roasted almonds
¼ cup walnuts, roughly chopped
¼ cup pistachios, shell removed
½ red onion, finely sliced
1 – 2 cups salad leaves of your choice

For the Dressing:

3 Tbs lemon juice
¼ cup olive oil
1 tsp curry powder
1 tsp honey
salt and pepper to season

Place the lemon juice, curry powder, honey, olive oil, salt and pepper into a bowl and whisk well to combine.
Set aside until ready to use.

To Assemble Salad:

Place the cooked quinoa, and additional salad ingredients into a large bowl and toss together
Pour the dressing over the salad and mix well to combine
Serve on own or as a side