Quinoa Salad + Tahini Dressing
Ingredients
Quinoa Salad:
- 300 ml vegetable stock or chicken stock
- 120 g quinoa
- 1 orange [peeled and segmented]
- 1/4 cup mint leaves
- 1/4 cup hazelnuts
- 50 g feta cheese
Carrots
- 1 tbsp coriander seeds
- 40 g butter
- 12 baby carrot or quartered lenghways
- 1 orange [juice and zest]
Yoghurt Tahini Dressing:
- 100 ml Full Cream Yoghurt
- 1 tbsp tahini
- 1 tbsp lemon juice
- 1 garlic clove [crushed]
- 2 tbsp fresh mint [leaves-finely chopped]
- 2 tsp honey
- salt and pepper to taste
Instructions
- Cook the quinoa: Place stock and quinoa into a saucepan. Bring to the boil then gently simmer for 15 minutes or until the liquid is absorbed and the quinoa is cooked. Remove from heat, transfer to a bowl and set aside to cool.
- Make the carrots: Toast the coriander seeds in a small frying pan until fragrant. Add butter, when melted, add carrots, fry gently for 2 minutes or so and then add the orange juice and zest. Cook until carrots are tender but firm.
- Make the dressing: Place all ingredients in a medium sized bowl and mix until combined. Season to taste.
- To make the salad: Mix the dressing into the cooked Quinoa - then fold through the chopped mint leaves and orange segment. Finish of with carrots, hazelnuts, feta and mint leaves.
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