1 cup uncooked quinoa
2 cups water
3 large carrots grated/ shredded
1/2 cup fresh mint leaves or 6 teaspoons dried mint
125 ml toasted almond slivers
125 ml saltanas
Salt and pepper to taste
1 clove crushed garlic
80 ml olive oil
45 ml lemon juice
2 Tbsp fresh chopped parsley or 2 tsp dried parsley
2 tsp cinnamon
1 tsp paprika
Rinse and drain the quinoa. In a pot add quinoa and water and bring to boil over high heat. Reduce the heat, cover the pot and allow the quinoa to simmer for 15 minutes, until all the water has been absorbed and the quinoa is soft.
In a large bowl, add the cooled quinoa to the carrots, mint, almonds and saltana’s. Toss to mix the ingredients well. Pour the salad dressing over and toss again to mix.
Season with salt and pepper.
This recipe has been adapted from Tori Avey’s website.