On the Cooks Playground every dish tells a story of culinary delight! Today, we’re venturing into the realm of wholesome goodness with the one and only, Jenny Morris. Get ready to tantalise your taste buds and nourish your body with her vibrant quinoa salad recipe. Packed with nutrient-rich ingredients and bursting with colours and textures, this salad is not only a feast for the senses but also a celebration of health and vitality.
Ingredients
3/4 cup cooked red quinoa
3/4 cup cooked white quinoa
1/2 medium red onion finely diced
1/2 cup chopped celery
2 Nectarines chopped
1/2 cup roughly chopped Coriander
1/2 cup roughly chopped parsley
3/4 cup diced carrot
3 x spring onions with tops thinly sliced
2 x cooked chicken breasts shredded
1 x red Pepper cut into blocks
1 cup chopped broccoli
Juice of 3 ripe plums
Fresh basil leaves torn
Salt and pepper to taste
Garnish
3 tablespoons toasted pumpkin seeds
Method
Place all the ingredients to a clean bowl and toss together
Garnish with toasted pumpkin seeds
French dressing
3 cloves finely crushed garlic
1 tablespoon lemon zest
2 tablespoons white wine vinegar
2 teaspoons Dijon Mustard
5 tablespoons olive oil
Salt and pepper to taste
Shake all the ingredients together
