Citrus Quinoa Salad with Seed Crisps
| Serves: 6 people | Recipe course: Main courses | Total time (min.): 40 minutes | Complexity (1 to 3): N/A |
A healthy, vibrant sharing salad served with gluten free seedy crisps is just the thing to liven up your lunchtime. 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.
Ingredients
For the seed crisps:
150g flax seeds
50g ground almonds
20g chia seeds
30g pumpkin seeds
85g carrots, cut into large chunks
1 Tbsp extra virgin olive oil
2 Tbsp water
1 tsp cumin
Salt, to taste
4 Tbsp nigella seeds
2 tsp paprika
For the citrus salad dressing:
1 orange
½ lime
2 Tbsp extra virgin olive oil
1 Tbsp fresh coriander, destalked and roughly chopped
½ tsp salt
½ tsp chilli flakes
For the salad:
750g red and white quinoa, cooked
1 red pepper
1 yellow pepper
½ red onion
3 figs
2 carrots
1 orange, peeled and cut into slices
For the beetroot and mint dip:
250g beetroot, cooked and halved
400g Greek yogurt
3 sprigs mint, destalked
1 tbsp lemon juice
1 garlic clove, peeled and crushed
Method
1. Start by making the seed crisps.
2. Preheat the oven to 180ºC.
3. Assemble the food processor bowl onto the power unit and fit the knife blade.
4. Add the flax seeds, almonds, chia and pumpkin seeds, carrot, olive, water, cumin, and salt into the food processor bowl. Chop on a high speed until thoroughly combined and no lumps of carrot remains. Remove the knife blade
5. Place a sheet of greaseproof paper on a work surface and empty the mixture on top. Place another sheet of greaseproof paper over the mixture, then using a rolling pin, roll the mixture until 5mm thick.
6. Remove the top sheet of paper and sprinkle the rolled mixture with the remaining nigella seeds and paprika. Cover again with the greaseproof paper.
7. Roll over the top lightly to press the seeds into the mixture, then use a sharp knife to cut the rolled mixture into triangles. Transfer the sheet of paper with the triangles onto a large baking tray.
8. 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
9. For the salad dressing, fit the citrus juicer attachment to the food processor bowl. Juice the oranges and limes on a low speed, then remove the citrus juicer from the food processor bowl.
10. Empty the juice to a glass jar or a sealable container. To the jar, add the olive oil, coriander, salt and chilli flakes and close the lid tightly. Shake vigorously until combined and set aside. Alternatively, you can use the multi mill attachment, if available.
11. For the salad, add the cooked quinoa into a large serving bowl or salad bowl.
12. Fit the Thin (2mm) slicing disc and attach the Express Serve attachment to the food processor.
13. Place the serving bowl underneath the Express Serve chute and slice the peppers, onion and figs into the serving bowl using the pusher. Remove the thin slicing disc
14. Fit the Fine (2mm) grating disc and grate the carrots into the serving bowl using the pusher.
15. Add the sliced oranges to the serving bowl and drizzle with some of the citrus dressing. Use salad tongs to toss the salad together in the bowl.
16. To make the beetroot and mint dip, fit the knife blade to the food processor bowl. Add the beetroots, yoghurt, mint, lemon juice, and garlic, then secure the lid and pusher in place.
17. Mix on high speed until puréed, scraping down the sides of the bowl with a spatula if needed to thoroughly combine. Refrigerate until ready to serve.
18. Serve the salad alongside with the seed crisps and beetroot dip.