Updated: Nov 8, 2019
2 cups of Quinoa, cooked
red bell pepper chopped
Persian cucumbers chopped
½ cup of Red onion finely chopped
1 large carrot grated
2-3 sprigs of fresh mint chopped
2-3 sprigs of fresh basil chopped
½ cup of dried cranberries or currants
Juice of ½ lemon
Sea salt – to taste
Freshly ground black pepper – to taste
1 tbsp Ghee/ clarified butter – Optional
Cook Quinoa with water or low sodium vegetable/ chicken stock and set it aside. Once warm, mix in a tablespoon of ghee and let cool completely.
In a large bowl, combine the chopped red bell peppers, cucumbers, red onion, grated carrot, cranberries, fresh mint and basil. Mix in the cooled quinoa and add salt, pepper and lemon juice. Combine well and taste to adjust seasonings.
Garnish with more basil and serve.
*Please use organic ingredients whenever possible.
Ghee used here is completely optional, but it does add a little bit more flavour to the dish.
Cook Quinoa with a slit Thai chilli or jalapeño for a spicy kick.
You could also garnish with cilantro