Power salad with spiced quinoa
A refreshing, colorful, and flavor-packed salad that will quickly become a favorite! The crispy quinoa with pumpkin and sunflower seeds adds a wonderful texture, while the avocado, radishes, cherry tomatoes,and feta create a delicious combination.
Ingredients
- 100 grams quinoa
- 3 Tbsp of olive oil
- 25 grams pumpkin seeds
- 25 grams sunflower seeds
- ½ Tbsp black pepper
- 1 tsp garlic powder
- ¼ tsp chili powder
- Salt and pepper
- 4-5 lettuce hearts
- 4 radishes thinly sliced
- 2 avocados
- 1 spring onion sliced
- 200 grams cherry tomatoes halved
- Fresh mint for garnish
- 100 grams feta crumbled
Dressing
- 80 ml olive oil
- 1 lemon the zest
- 2 lemons the juice
- 1 Tbsp raw tahini
- 1 tsp honey
- 1 Tbsp parsley leaves
- 1 Tbsp mint leaves
- 1 small garlic clove
- Salt and pepper
- About 60 ml of water
Instructions
- Cook quinoa in 500 ml water with a pinch of salt, for about 15 minutes. Drain it well.
- In a non-stick frying pan cook quinoa with the olive oil. Sauté, stirring regularly, over high heat until the quinoa loses all its moisture (about 5 minutes). Add the sunflower seeds and pumpkin seeds, together with the spices. Sauté for another 2-3 minutes until the flavors meld. Leave aside to cool.
- Prepare the dressing by putting all the ingredients except the water in a small blender and blend on high speed to emulsify. Add as much water as needed so to loosen the dressing to the desired consistency.
- Place all the vegetables on a serving platter. Add the quinoa (it should be at room temperature) and pour over the dressing. Sprinkle with crumbled feta and serve at once.