This recipe is from the book “Quinoa 365” by Patricia Green. It is not a vegan or even vegetarian cookbook but there are quite a lot of vegan recipes in there, many that I have tried and quite a few that have become favourites.
This gluten free salad can be made and eaten straight away or can be prepared the night before. I have left out the use of bell capsicums because they just don’t agree with me, but feel free to use them, as they would add a nice colour to this salad. There is a strong contrast between the sweetness of the currants and the sour of the lemon juice. I found the use of a 1/3 of a cup of lemon juice to be a bit too strong, so I suggest taking it down to a ¼.
What you will need
1 1/2 cups water
¾ cup quinoa
3 cups finely diced zucchini
1 cup finely diced red bell capsicum
1 cup finely diced yellow bell capsicum
1/3 cup sunflower seeds
1/3 cup dried currants
2 tbsp finely chopped parsley
2 tbsp finely chopped coriander
¼ cup lemon juice
¼ cup olive oil
1 tsp minced fresh garlic (optional)
½ tsp salt
Pinch each of cayenne pepper, ground cumin and ground turmeric
Bring water to boil in a small saucepan. Reduce to simmer, cover and cook for about 10-15 minutes. Turn off heat and let sit with cover on, for about 5 minutes. Remove lid, fluff with fork and let cool.
Place zucchini, capsicums, sunflower seeds, currants, parsley and coriander in a large bowl. Add cooled quinoa.
Whisk lemon juice, oil, garlic, salt and spices in a small bowl. Pour over the salad and gently toss.