Quinoa salad, with miso & horseradish dressing
170g tri-colour quinoa
1000ml filtered water
1 tbsp bone broth paste
1 cup corn kernels
1 small packet frozen hulled edamame beans
1 tub frozen pomegranate
1 tsp fresh horseradish
45g sunflower seeds
2 tbsp fresh shiro (white) miso paste
1 tbsp walnut oil
50g lemon or lime juice (freshly squeezed)
1 pinch rock salt
60ml filtered water
Soak quinoa by covering in water for at least 30 minutes. (I like to add a dash of apple cider vinegar, to the water and leave covered over night)
Drain and rinse quinoa.
Mix 1 tbsp bone broth paste to the water and add to pan or thermomix with the rinsed quinoa and cup of corn.
Cook either by stove (gently simmer until cooked) or thermomix (15 minutes, speed 2).
When quinoa is cooked, spread into large bowl to cool.
When cool add the defrosted edamame and pomegranate, mix and place in serving bowl in the fridge.
Place horseradish and sunflower seeds in to a blender, process until smooth.
Add the remaining dressing ingredients, blend until combined and at a consistency that you like.
Pop the dressing into a glass jar, seal and place in the fridge until ready to serve.
When ready to eat, line plates with bed of leaves of choice and add quinoa salad, dress liberally with the delicious dressing!
Make and cut into ribbons an omelette for added protein; can have hot or cold.
Kimchi or sauerkraut on the side.
Chop in any herbs that you have handy.
Sprinkle liberally with chopped walnuts, pecans, brazil nuts, hemp.