Recently I had my book club friends coming over for lunch and the weather here being so hot , I wanted to make a nice cold salad which would also be filling . After some surfing I came across this recipe , which I thought was different from many other quinoa recipes I have come across. Pesto being one of my family’s favourites , also tempted me to try this salad. All the components of the recipe can be prepared and chilled previously and tossed together just before serving. You can use store bought pesto or make it fresh at home. I have made a few modifications to the original recipe to suit our palate.
Ingredients:
- 1 cup quinoa
- 1/2 cup boiled green peas
- 1 avacado chopped
- 1/4 th cup pomegranate seeds
- 1/4 th cup chopped walnuts
- 2 tbsps of basil pesto
- 1/2 tsp pepper powder
- 1/2 tsp salt
- 1 tbsp lime juice
- 1/2 cherry tomatoes cut into halves
- 10-12 pitted green olives for garnish
- A few leaves of iceberg lettuce for garnish
Method:
Wash the quinoa well and boil it with 2 cups of water. Put it in a large salad bowl and add the rest of the ingredients except olives and lettuce. Toss everything well together and refrigerate . Garnish with the olives and lettuce leaves before serving.