With the weather in Melbourne still sweltering, salads are featuring frequently on our menu. One way to create variety with limited ingredients is to vary the grains used. The same vegetables, legumes, eggs ( if tolerated) with either rice, pasta, noodles, cous cous, quinoa, etc. creates a new salad. This week its a quinoa salad using a mixture of quinoa and amaranth grains.
|Prep time||1 hour|
|Allergy / Intolerance||Amines, Artificial Addititives, Artificial Colours, Dairy, Glutamates, Preservatives, Salicylates, Wheat|
|Suitable for||Dairy / Lactose Free, Gluten Free, RPAH Elimination Diet - Moderate Chemical, Salicylate Challenge|
|Misc||Child Friendly, Pre-preparable, Serve Cold|
Easy quinoa salad.
- 1 cup Andean Grain Mix (Refer to note)
- 3 eggs
- 1/2 Large carrot
- 1/2 Small zucchini
- 1 cup iceberg lettuce (shredded)
- 1 can chickpeas (400g rinsed and drained)
- Pear salad dressing (Refer to recipe)
|1.||Rinse and cook the quinoa grains as per the directions on the packet then set aside to cool.|
|2.||Hard boil the eggs then allow to cool.|
|3.||Grate the carrot and zucchini and place into a salad bowl.|
|4.||Add the chickpeas, lettuce and cooled quinoa.|
|5.||Peel and chop the eggs and add to the salad.|
|6.||Toss it all together, then drizzle the salad dressing over the top and serve.|
Moderate Salicylates, Low Amines, Low Glutamates
I use Olive Green Organics Andean Grain Mix in this recipe, which is a combination of white quinoa, red quinoa, black quinoa and amaranth. You can use any other plain quinoa grains or brown rice in this recipe instead.
Refer here for the pear salad dressing recipe.