Recipe for quinoa with carrots and cranberries coated in an orange & atchar masala mustard dressing
1 1/2 cups rainbow quinoa
4 tbsp flaked almonds
60ml orange juice
2 tbsp white wine vinegar
1 clove garlic – peel, grate finely & chop
1 tsp wholegrain mustard
1 tbsp atchar masala
3 carrots – peel & grate coarsely
3 tbsp dried cranberries
10g fresh coriander – discard stalks
salt & pepper (from your pantry)
olive oil (from your pantry)
Preparation: Boil the kettle. Prepare all ingredients as indicated above.
Quinoa: Place a pot on medium-high heat and add the quinoa with boiling water (3 cups for 4; 1½ cups for 2) and a pinch of salt. Bring to the boil and cover, turn down the heat and simmer (gently boil) for 15 minutes, until all the water is absorbed. When done, remove from the pot into a bowl or flat tray and leave to cool down slightly.
Flaked almonds: Place a pan on high heat and dry toast for 2-3 minutes until lightly browned. Toss often to make sure they don’t burn.
Orange dressing: Mix together the orange juice, white wine vinegar, garlic, wholegrain mustard and atchar masala. Whisk in the olive oil (2 tbsp for 4; 1 tbsp for 2) and season with salt and pepper.
Quinoa salad: Mix the carrots and cranberries through the quinoa and mix through the dressing.
Serve the quinoa salad topped with fresh coriander leaves and toasted flaked almonds.
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