A simple dish that not only looks bright and colourful but tastes amazing. Tri-coloured quinoa salad makes a great side dish for chicken or fish, it’s also perfect for BBQ's. You can totally modify this to your taste, substitute any of the ingredient

s with other like coloured vegetables to create a new flavor altogether. Leave out what you don't like, or add more of what you do like. Enjoy!
Cooking & Prep time: 25 minutes

Servings: 6

1 cup uncooked quinoa
2 cups water
pinch of salt
3 green/ spring onions, thinly sliced
1 green capsicum, deseeded and chopped
1 red capsicum, deseeded and chopped
1 yellow capsicum, deseeded and chopped
of 1 lemon, squeezed
fresh cracked pepper, to season
flaxseed oil to serve

Step 1:Rinse quinoa for about 2 minutes. Fill a medium saucepan with water, add quinoa and salt to taste and bring to a boil. When the water boils, reduce heat to low and cover; continue to simmer covered for a further 15 minutes.

Step 2: Remove saucepan from heat. Keep covered for an additional 5 minutes (make sure not to lift the lid).

Step 3: Remove lid, fluff with a fork then transfer cooked quinoa in to a large mixing bowl to cool.

Step 4: Add the onions and chopped capsicum to the quinoa, and squeeze lemon over the ingredients.

Step 5: Drizzle flax oil over the quinoa, season with pepper and toss well. Serve immediately with your choice of first-class protein!

Substitution suggestions:
1 large continental cucumber, washed, diced
1 cup perino cherry red tomatoes, quartered
½ cup of corn kernels

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