QUINOA, MINT AND NUT SALAD
180g (1 cup) red or white quinoa
¼ tsp sea salt
1 cup coarsely chopped mint leaves
1 cup coarsely chopped flat-leaf parsley leaves
45g (⅓ cup) Lucky Toasted Pine Nuts
55g (½ cup) Lucky Natural Sliced Almonds
finely grated rind and juice of a lemon
60ml (¼ cup) extra virgin olive oil
1 tbsp balsamic vinegar
- Cook quinoa according to packet instructions. Drain any excess liquid. Spread out drained quinoa over a tray, to cool to room temperature.
- Combine the quinoa and all remaining ingredients in a large bowl to mix well. Set aside for 30 minutes to allow flavours to infuse and develop. Adjust seasoning with salt, to taste, if necessary.
Salad can be prepared up to 2 hours ahead. Cover and refrigerate until required, then bring to room temperature to serve.