1 cup fresh herbs (one or more - mint, parsley, coriander, basil)
1⁄4 cup pumpkin seeds
1⁄4 cup sunflower seeds
1 tsp sesame oil
1 Tbsp tamari
Juice of half lemon
Juice of one orange
1 Tbsp apple cider vinegar
1 Tbsp raw honey
3 Tbsp olive oil
1 tsp dijon mustard
1 clove garlic, crushed
1⁄2 cup mint leaves, finely chopped
Rinse quinoa well (even if you haven’t soaked it) put in medium sized saucepan and fill with water (I always like to cover quinoa in about 4cm of water when cooking to use in a salad). If you like more flavour you can cook your quinoa in chicken stock.
Bring to the boil and simmer until cooked, 10-15 minutes (if you haven’t soaked quinoa it will take longer to cook).
Strain water off quinoa and put in a mixing bowl with coconut oil (dairy free) or butter and season with salt and pepper.
Prepare beans and all other vegetables (including fresh herbs) and mix through the quinoa.
Prepare citrus dressing by shaking all ingredients in jar or in a blender, and pour your desired amount over the salad mixing well.
Heat a small frying pan. Add pumpkin and sunflower seeds and cook until just beginning to brown. Turn down the temperature to a low heat. Add the sesame oil and tamari to cooked seeds stirring constantly for 1 minute and then take off the heat.
Remove the seeds from the pan and when cool, sprinkle over the salad.
Disclaimer: This blog post is for educational purposes only. It is not designed to diagnose, treat or cure. We are all unique, for your individual health concerns it is important to discuss these with a BePure Holistic Health Consultant or relevant health professional.