I like to use this quinoa and lemon salad as a base then top with grilled chicken or fish. Toss the lemon segments through the salad to add a surprising, tangy bite and beautiful colour. The dates in the dressing make for a wonderful sweet/sour combination.
For the dressing
| ¼ cup | Dates |
| 1 Tbsp | Fresh ginger, grated |
| 2 Tbsp | Olive oil |
| 1 tsp | Lemon zest (Main) |
| 2 Tbsp | Lemon juice (Main) |
For the salad
| ½ cup | Quinoa (Main) |
| 1 cup | Chopped herbs, e.g. mint, parsley, dill |
| 1 | Orange, segmented |
| 1 | Lemon, segmented |
| ½ cup | Cucumbers, chopped |
| ½ | Red onions, sliced thinly |
| 50 g | Feta, crumbled |
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Directions
- For the dressing, place the dates into boiling water for 15 minutes to soften, then drain.
- Into a processor place the dates, ginger, olive oil, lemon zest and juice blending until smooth. Set aside.
- Bring 2 cups of water to the boil. Add the quinoa, give a stir and cook for 15 minutes until all the water has been absorbed. Cool.
- To the quinoa add the herbs, orange, lemon, cucumber, red onion, feta, salt and pepper to taste, combining well.
- Serve with a drizzle of the dressing.
- Serves: 4
More of Angela's recipes with lemons
- Lemon and ricotta cake
- Lemon aioli
Find more delicious grainy recipes here:
- Geoff Scott's pearl barley and fennel risotto with fresh snapper
- Lamb loin chops with roast vegetables and bulgar wheat
- Healthy rice salads
