Flavourful quinoa combo packed with fiber and plant-based protein.
Ingredients
1 cup
Quinoa, uncooked
(can use sprouted tri-coloured)
3 small
Zucchini
1/2 bunch
Green onion
(thinly sliced)
1/4 cup
Cilantro (coriander)
(chopped)
1/4 cup
Currant, red and white, raw
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)
Instructions
Rinse quinoa and prepare according to package instructions. Transfer cooked quinoa to a bowl and allow to cool for 2-3 minutes.
While the quinoa is cooking and cooling, use a vegetable peeler to slice zucchini lengthwise into long thin ribbons.
To the cooked quinoa, add green onions, cilantro, currants, almonds, cranberries, and lemon zest. Toss to combine. Add zucchini slices.
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 a small jar with lid and shake to combine.
Drizzle dressing over the quinoa and toss to coat. Enjoy!
Notes:
Quick Tips
If you can't find tri-color quinoa, you can use any type.
Storage
Prep in advance and store in an airtight container in the fridge for up to 3 days.
Nutritional Highlights
Quinoa is 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.
