A nutty day.

Quinoa (pronounced 'keen-wah') is considered a superfood. While I can't speak much on the reasons why this is the case, I can tell you that quinoa is actually an ancient seed and that it's quite delicious too.   It's packed with protein and a perfect substitute for folks with wheat and gluten allergies. I know it's on the list of many healthy food eaters but even the more indulgent eaters of the world would love this dish.

Combining simple ingredients - toasted quinoa, crunchy raw almonds, fresh vegetables like red capsicum, cherry tomatoes and cucumbers, along with sweet sultanas and fragrant fresh mint leaves - make this quinoa dish the perfect lunch. I won't leave out the dressing: made with a touch of garlic, extra virgin olive oil, lemon, balsamic and a touch of honey and chilli - it's the best accompaniment to bring out all the flavours of the food.

Make this tonight and leave in the fridge for tomorrow's lunch - a great way to get something simple, fresh and delicious onto your plate. Enjoy!

nutty quinoa salad
makes 3-4 servings

salad
3/4 cup quinoa 
1/4 cup raw almonds, chopped roughly
1 small cucumber, quartered and chopped
1 small red capsicum, chopped
1/2 pint cherry tomatoes, chopped 
1/4 cup organic sultanas/raisins
1/2 bunch fresh mint leaves, torn


dressing
1/4 cup extra virgin olive oil
1 small garlic clove, crushed
1.5 tsp dijon mustard
1/4 lemon, juiced
1 tbsp balsamic vinegar
1/2 tsp crushed dried chillies 
good pinch sea salt and fresh pepper

To make quinoa: place medium size pot on medium heat - add washed quinoa grains and stir consistently until grains become toasted (about 5-7 minutes, depending on heat). Once toasted, add almonds and enough water to cover quinoa. As quinoa cooks, keep adding a little bit of water at a time (about 1/3 cup) until fully cooked. Let cool.
While cooking quinoa, in a separate bowl mix vegetables, sultanas and mint. Make dressing by combining all ingredients (garlic is meant to impart flavour to the dressing, discard after letting it sit for a few minutes). Once quinoa is cooled, mix all elements together and adjust seasoning. Eat right away or place into fridge for a great lunch the next day!