Quinoa Salad Bowl
With just a handful of pantry staple ingredients, pop this Butterscotch Self Saucing Pudding into the oven while you have dinner and it will be ready to serve by the time you are finished.
Ingredients
- 1 cup Organic Quinoa – cooked and cooled
- 1/2 cup Spray Free Almonds, chopped
- 1/2 cup Australian Walnuts, chopped
- 1/2 cup Organic Pepitas
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1/2 cup red capsicum, chopped
- 1/4 cup fresh parsley, chopped
- Juice of 1 lemon
- 3 tbsp Organic Olive Oil
- Salt and pepper to taste
Instructions
- 1. In a large bowl, combine the cooked quinoa, chopped almonds, walnuts, pumpkin seeds, cherry tomatoes, cucumber, red capsicum and fresh parsley.
- 2. In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper.
- 3. Pour the dressing over the salad and toss until all ingredients are well coated.
- 4. Chill the salad in the refrigerator for at least 30 minutes to let the flavours meld.
Serve chilled and enjoy a nourishing, nutty salad.
Perfect for sharing on Mother’s Day!
What I love about this Butterscotch Self Saucing Pudding recipe:
- Incredibly easy to make – no need to use boiling water
- It’s SAUCY – yes we’ve made sure that it is super saucy
- Pantry staples – very budget friendly
- Perfectly light and fluffy, even using gluten-free self-raising flour
- For dairy-free you can use your choice of milk and replace the butter with Nuttelex or coconut oil
- Make it egg free by swapping the egg for a banana
