NATIVE FOOD MONTH: QUINOA SUMMER SALAD
For the salad:
3 cups Honest to Goodness cooked Tricolour Quinoa
3 tbsp sunflower seeds, toasted
3 tbsp Honest to Goodness roughly chopped almonds
8-10 Honest to Goodness dried apricots, roughly chopped
1 tsp Pink Himalayan Salt
1 tsp The Australian Superfood Co Lemon Myrtle Powder
¼ cup roughly chopped parsley
1 tbsp extra virgin olive oil
For the dressing:
1 tbsp tahini
1 tbsp water
2 tsp The Australian Superfood Co Lemon Myrtle Extract or 1 tsp The Australian Superfood Co Lemon Myrtle Powder
1 tsp honey
1 tsp extra virgin olive oil
1 tsp apple cider vinegar
Pinch of salt
To assemble the salad, add all the ingredients to a large bowl and stir together until evenly combined.
For the dressing, add all the ingredients to a jar or container with a cover. Place the lid on and shake until combined.
Just before serving, add dressing to the salad and toss until coated. Spoon into a serving dish, garnish with additional nuts and parsley if desired, and enjoy.
Recipe and image supplied by The Australian Superfood Co.