Serves: 4 – 6
- 1/ 2 cup (100 g) mixed quinoa red, black or white, soaked in cold water for 30 minutes, drained & rinsed
- 2 cups firmly packed finely shredded red cabbage
- 2 cups firmly packed, finely shredded kale
- 1 small beetroot, peeled and coarsely grated
- 2 x 125 g punnets blueberries
- 1/ 2 cup (80 g) almonds, roasted & coarsely chopped
- 1 large handful sunflower sprouts or pea shoots
- 1 large handful mint leaves, coarsely chopped
- 1/ 4 cup (30 g) pumpkin seeds
- 2 tablespoons sunflower seeds
- 1 tablespoon chia seeds
- 2 teaspoons sesame seeds
- 2 teaspoons caraway seeds
- 1 cup (30 g) puffed amaranth or millet
- finely grated zest of 1 orange
- freshly squeezed juice of 1/ 2 orange
- 1/ 4 cup (60 ml) pomegranate molasses
- 1 tablespoon maple syrup
- 1/ 2 teaspoon sesame oil
- 1/ 3 cup (80 ml) rice bran oil
- sea salt and freshly ground black pepper
- Place the quinoa in a medium saucepan with 1 cup (250 ml) of water and bring to the boil. Decrease the heat and gently simmer for 15-20 minutes, until all of the liquid has been absorbed and the quinoa is tender with a slight bite. Spread out onto a large tray and set aside to cool.
- Combine the cabbage, kale, beetroot, blueberries, almonds, sunflower sprouts and mint in a large bowl.
- Combine the pumpkin, sunflower, chia, sesame and caraway seeds in a pan and toast over medium heat, stirring occasionally, until they colour and begin to pop. Set aside to cool.
- To prepare the dressing, combine the orange zest and juice, pomegranate molasses, maple syrup and sesame oil in a small bowl. Gradually whisk in the rice bran oil to combine and make a thick dressing. Season with salt and pepper.
- Add the cooled seeds to the other salad ingredients. Pour over the dressing and toss to coat. Add the puffed amaranth and toss once more.
- Serve immediately.
Recipe sourced from Australian Blueberries.