Created by potrace 1.16, written by Peter Selinger 2001-2019

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Created by potrace 1.16, written by Peter Selinger 2001-2019
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Quinoa salad, with miso & horseradish dressing

170g tri-colour quinoa
1 litre 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 overnight)
  • 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 the stove (gently simmer until cooked) or Thermomix (15 minutes, speed 2).
  • When quinoa is cooked, spread into a 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 into 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 a 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.