¼ cup extra virgin olive oil
¼ cup freshly squeezed lemon juice or apple cider vinegar
2 teaspoons honey or maple syrup
1 garlic clove, crushed
¼-1/2 teaspoon salt
INSTRUCTIONS:
Start by cooking quinoa. Place in a saucepan, cover generously with cold water.
Bring to the boil, then turn the heat down and simmer for 12-15 minutes, or until soft.
Note – if using black quinoa, it could take up to 20 minutes to cook.
Drain well and set aside to cool for 5-10 minutes.
Meanwhile, prepare all of the veggies, herbs, nuts and seeds for your salad.
To make the dressing – add olive oil, lemon juice, honey, garlic and salt to a jar with a tight-fitting lid.
Shake well to combine.
When the quinoa is cooked and cooled slightly, add the dressing and stir through.
Add onions, capsicum, kale, carrot and herbs and stir to combine.
Just before serving, add the seeds and nuts and stir through.
Then top with pomegranate seeds if using.
Enjoy
