QUINOA RECIPE INGREDIENTS:

• 1 Cup / 200g Quinoa (Soaked for 30 minutes / Strained)
• 1+1/2 Cup / 350ml Water
• 1 +1/2 Cup / 225g Cucumber - cut into small pieces
• 1 Cup / 150g Red Bell Pepper - cut in small cubes
• 1 Cup / 100g Purple Cabbage - Shredded
• 3/4 Cup / 100g Red Onion - chopped
• 1/2 Cup / 25g Green Onion - chopped
• 1/2 Cup / 25g Parsley - chopped
• 90g Toasted Walnuts (which is 1 cup Walnut haves but when chopped it becomes 3/4 cup)
• 1+1/2 Tablespoon Tomato Paste OR TO TASTE
• 2 Tablespoon Pomegranate Molasses OR TO TASTE
• 1/2 Tablespoon Lemon Juice OR TO TASTE
• 1+1/2 Tablespoon Maple syrup OR TO TASTE
• 3+1/2 to 4 Tablespoon Olive Oil (I have added organic cold pressed olive oil)
• Salt to Taste (I have added 1 teaspoon of pink Himalayan salt)
• 1/8 to 1/4 Teaspoon Cayenne Pepper

METHOD:

Thoroughly rinse quinoa until the water runs clear. The soak for 30 minutes. Once soaked strain throughly and transfer to a small pot. Add water, cover and bring to a boil. Then reduce the heat and cook for 10 to 15 minutes or until the quinoa is cooked. DO NOT LET THE QUINOA GET MUSHY. As soon as the quinoa is cooked, immediately transfer it to a large mixing bowl and spread it out evenly and allow it to cool down completely.

Transfer the walnuts to a pan and toast it on the stove for 2 to 3 minutes while switching between medium to medium-low heat. Once toasted REMOVE FROM HEAT IMMEDIATELY and transfer to a plate, spread it out and allow it to cool down.

To prepare the dressing add tomato paste, pomegranate molasses, lemon juice, maple syrup, ground cumin, salt, cayenne pepper and olive oil to a small bowl. Mix thoroughly.

By now the quinoa would have cooled down, if not, wait till it completely cools down. Stir the dressing again to make sure everything is well incorporated. ADD THE DRESSING TO THE QUINOA and mix well. Then add the bell pepper, purple cabbage, cucumber, red onion, green onion, parsley, toasted walnuts and give it a gentle mix. Serve.

⏩ IMPORTANT TIPS:

- Allow the veggies to chill in the refrigerator until ready to use. This will keep the vegetables crisp and fresh

- ADJUST THE LEMON JUICE AND MAPLE SYRUP in the salad dressing TO YOUR TASTE

- ADD THE SALAD DRESSING JUST BEFORE SERVING

- ADD THE DRESSING TO THE QUINOA FIRST AND MIX, AND THEN ADD THE VEGETABLES AFTER AND MIX. FOLLOW THE SEQUENCE.