COLOURFUL QUINOA SALAD

By jarren

Ingredients

• 1/3 cup salted sunflower seeds
• 1/3 cup salted pumpkin seeds
• 2 cups vegetable broth or water
• 1 tsp sea salt
• 1 cup quinoa, rinsed
• 1/4 cup fresh lime juice
• 1/4 cup fresh lemon juice
• 1/3 cup extra-virgin olive oil
• 1 cup chopped fresh cilantro
• 1/2 cup sliced fresh chives
• 19 oz can garbanzo beans, drained and rinsed
• 1 red bell pepper, diced
• 1 carrot, grated

Preparation

Step 1

Toast sunflower and pumpkin seeds. Set aside to cool.

In a saucepan over high heat, bring broth to a boil with 1/2 tsp of the salt and the quinoa. Reduce heat to low, cover and simmer for 15 minutes of until all of the water is absorbed. Let stand 5 minutes, then fluff with a fork. Transfer to a large serving bowl.

In a medium mixing bowl, combine lime juice, lemon juice, oil, cilantro, chives and remaining 1/2 tsp salt. Whisk well. Pour on top of the quinoa and stir to combine.

Add sunflower and pumpkin seeds, red pepper, carrot and cranberries and mix well. Cover and chill in the refrigerator for at least 20 minutes. Taste for seasonings, adding more salt, if needed.