|15 min||15 min||4|
|1 cup||Quinoa, uncooked (can use sprouted tri-coloured)|
|1/2 bunch||Green onion, scallion, ramp (thinly sliced)|
|1/4 cup||Cilantro (coriander) (chopped)|
|1/4 cup||Red currant|
|1/4 cup||Sliced almonds (toasted)|
|3 tbsp||Cranberries, dried|
|1 whole lemon(s)||Lemon peel (zest)|
|1 whole lemon(s)||Lemon juice (dressing)|
|1/2 tsp||Cinnamon (dressing)|
|3/4 tsp||Cumin (dressing)|
|3/4 tsp||Hot pepper (chili) flakes (dressing)|
|1 pinch||Sea salt (dressing - to taste)|
|1 dash||Black pepper (dressing - to taste)|
1. Rinse quinoa and place in a saucepan with 1.5 cups water per 1 cup quinoa (or according to package instructions). Place over high heat and bring to a boil. Once boiling, reduce to a simmer and cover. Let simmer for 12 minutes or until all the water has been absorbed. Remove from heat, fluff with a fork and transfer to a large bowl.
2. To the bowl of quinoa, add green onions, cilantro, currants, almonds, cranberries, and lemon zest. Toss to combine.
3. With a vegetable peeler, slice zucchini lengthwise into long, thin ribbons. Toss with the quinoa mixture.
4. To make the dressing, in a small bowl, whisk lemon juice with cinnamon, cumin, chili flakes, olive oil, and salt and pepper to taste. You can also add dressing ingredients to or small jar with lid and shake to combine.
5. Drizzle dressing over quinoa and toss to coat. Enjoy!
If you can't find tri-colour quinoa, you can use any type.
Prep in advance and store in an airtight container in the fridge for up to 3 days.
A wonderful gluten-free and lo glycemic seed that is a complete protein as it contains all essential amino acids. It's high in fiber, magnesium, folate, zinc and iron.