Quinoa salad with lemon dressing.

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Ingredients

• 100g white quinoa
• 30g black quinoa
• ¼ onion (finely diced)
• ½ red, ½ green, ½ yellow bell pepper (cut in brunoise)
• 1 tomato (peeled, seeds removed and cut in brunoise)
• Mixed greens or baby spinach (as required)
• Pomegranate seeds (optional)
For lemon dressing
• 3 Tablespoons lemon juice
• 9 Tablespoons olive oil
• 1 clove garlic (finely minced)
• 1 tablespoon chopped parsley
• ¼ teaspoon salt
• ¼ teaspoon crushed black pepper
• ½ teaspoon pure honey
• ½ teaspoon Dijon mustard

Instructions

1. I find that black quinoa requires 2 minutes more cooking time than white quinoa. Bring salted water to a boil (you need enough water to cover the quinoa completely and allow free boiling)
2. Add the black quinoa and cook for 2 minutes, add the white quinoa and cook for a further 8 minutes. Strain and set aside. You can cook them separately if you prefer. Do not overcook quinoa, it gets a weird texture.
3. To make the dressing, add lemon juice, mustard, garlic and parsley in a bowl, start whisking constantly with a whisk while slowly drizzling in the oil. You should end up with a nicely emulsified dressing. Add honey, and season with salt and pepper.
4. Assemble salad by combining all ingredients (except pomegranate seeds, usually on top as garnish) and dressing with salad dressing. Sometimes I do not toss the salad leaves, I layer then in the bottom of the bowl and pile the salad on top of it.
5. This salad can be eaten alone, but pairs very nicely with garlic shrimps, pan seared salmon or grilled halloumi cheese. Enjoy.