Quinoa Citrus Salad with Seed Crisps
A healthy, vibrant sharing salad served with gluten free seedy crisps is just the thing to liven up your lunchtime.
Ingredients
150 g flax seeds
50 g ground almonds
20 g chia seeds
30 g pumpkin seeds
85 g carrot, peeled, trimmed, cut into large chunks
1 Tbsp extra virgin olive oil
2 Tbsp water
1 tsp cumin
salt, to taste
4 Tbsp nigella seeds, approx.
2 tsp paprika, approx.
For the salad dressing
1 orange, cut in half
½ lime
2 Tbsp extra virgin olive oil
1 Tbsp fresh coriander, destalked, roughly chopped
½ tsp salt
½ tsp chilli flakes
For the salad
750 g red and white quinoa, cooked, ready-made packets
1 red pepper, destalked, deseeded, cut in half
1 yellow pepper, destalked, deseeded, cut in half
½ red onion, peeled, trimmed
3 figs
2 carrots
1 orange, peeled, halved, cut into 5mm slices
Instructions
STEP 1/4
Preheat the oven to 180ºC
Assemble the Food Processor bowl onto the power unit
Fit the Knife Blade to the Food Processor bowl
STEP 2/4
Add flax seeds, almonds, chia and pumpkin seeds, carrot, olive, water, cumin and salt into the Food Processor bowl
Attach the lid and ensure the pusher is in the feed tube
Chop on high speed until thoroughly processed and no lumps of carrot remain
Remove the Knife Blade
Place a sheet of greaseproof paper on a work surface
Transfer the mixture to the greaseproof paper
Place another sheet of greaseproof paper on top
Using a rolling pin, roll the mixture until 5mm thick
Remove the top sheet of paper
Sprinkle the rolled mixture with nigella seeds and paprika
Cover again with the greaseproof paper
Roll over the top lightly to press the seeds into the mixture
Remove the top sheet of paper
Use a sharp knife to cut the rolled mixture into triangles
Transfer the sheet of paper with the triangles onto a large baking tray
Bake at 180ºC for 20 minutes or until the edges begin to brown and the crisps are firm
Remove from the oven and let cool on the tray
STEP 3/4
Fit the Citrus Juicer to the Food Processor bowl
Juice orange and lime using a low speed
Remove the Citrus Juicer from the Food Processor bowl
Transfer the juice to a glass jar or a sealable container and set aside
Add olive oil, coriander, salt and chilli flakes into the jar
Close the lid tightly, shake vigorously until combined and set aside
STEP 4/4
Fit the Thin (2mm) Slicing Disc, attach the Express Serve lid and ensure it is locked into place
Add cooked quinoa into a large serving bowl or salad bowl
Place the serving bowl underneath the Express Serve Attachment
Slice peppers, onion and figs into the serving bowl using the pusher
Remove the Thin Slicing Disc
Fit the Fine (2mm) Grating Disc
Grate carrots into the serving bowl using the pusher
Add sliced orange into the serving bowl
Drizzle with some of the citrus dressing
Use salad tongs to toss the salad together in the bowl
To Serve
Serve with sliced avocado (optional)
This recipe makes a large batch which can then be divided into portions for the rest of the week.
The crisps also make a healthy snack, perfect for grazing.
Quinoa Citrus Salad with Seed Crisps
A healthy, vibrant sharing salad served with gluten free seedy crisps is just the thing to liven up your lunchtime.
Ingredients
150 g flax seeds
50 g ground almonds
20 g chia seeds
30 g pumpkin seeds
85 g carrot, peeled, trimmed, cut into large chunks
1 Tbsp extra virgin olive oil
2 Tbsp water
1 tsp cumin
salt, to taste
4 Tbsp nigella seeds, approx.
2 tsp paprika, approx.
For the salad dressing
1 orange, cut in half
½ lime
2 Tbsp extra virgin olive oil
1 Tbsp fresh coriander, destalked, roughly chopped
½ tsp salt
½ tsp chilli flakes
For the salad
750 g red and white quinoa, cooked, ready-made packets
1 red pepper, destalked, deseeded, cut in half
1 yellow pepper, destalked, deseeded, cut in half
½ red onion, peeled, trimmed
3 figs
2 carrots
1 orange, peeled, halved, cut into 5mm slices
Instructions
STEP 1/4
Preheat the oven to 180ºC
Assemble the Food Processor bowl onto the power unit
Fit the Knife Blade to the Food Processor bowl
STEP 2/4
Add flax seeds, almonds, chia and pumpkin seeds, carrot, olive, water, cumin and salt into the Food Processor bowl
Attach the lid and ensure the pusher is in the feed tube
Chop on high speed until thoroughly processed and no lumps of carrot remain
Remove the Knife Blade
Place a sheet of greaseproof paper on a work surface
Transfer the mixture to the greaseproof paper
Place another sheet of greaseproof paper on top
Using a rolling pin, roll the mixture until 5mm thick
Remove the top sheet of paper
Sprinkle the rolled mixture with nigella seeds and paprika
Cover again with the greaseproof paper
Roll over the top lightly to press the seeds into the mixture
Remove the top sheet of paper
Use a sharp knife to cut the rolled mixture into triangles
Transfer the sheet of paper with the triangles onto a large baking tray
Bake at 180ºC for 20 minutes or until the edges begin to brown and the crisps are firm
Remove from the oven and let cool on the tray
STEP 3/4
Fit the Citrus Juicer to the Food Processor bowl
Juice orange and lime using a low speed
Remove the Citrus Juicer from the Food Processor bowl
Transfer the juice to a glass jar or a sealable container and set aside
Add olive oil, coriander, salt and chilli flakes into the jar
Close the lid tightly, shake vigorously until combined and set aside
STEP 4/4
Fit the Thin (2mm) Slicing Disc, attach the Express Serve lid and ensure it is locked into place
Add cooked quinoa into a large serving bowl or salad bowl
Place the serving bowl underneath the Express Serve Attachment
Slice peppers, onion and figs into the serving bowl using the pusher
Remove the Thin Slicing Disc
Fit the Fine (2mm) Grating Disc
Grate carrots into the serving bowl using the pusher
Add sliced orange into the serving bowl
Drizzle with some of the citrus dressing
Use salad tongs to toss the salad together in the bowl
To Serve
Serve with sliced avocado (optional)