Awakening Australian Quinoa Salad Bowl

Allergens

Nuts

Ingredients

• 1 cup uncooked quinoa
• 2 cups water
• 1/4 teaspoon Australian lemon myrtle
• Salt and pepper to taste
• 2 cups mixed Australian greens (spinach, kale, and baby bok choy)
• 1/2 cup diced capsicum
• 1/4 cup chopped fresh mint
• 1/3 cup dried cranberries
• 1/4 cup toasted macadamia nuts
• 1 tablespoon olive oil
• 1 tablespoon lemon juice
• 1 tablespoon apple cider vinegar

Instructions

1. Rinse the quinoa under cold water and drain. In a medium saucepan, bring the quinoa and water to a boil. Reduce heat, cover, and simmer for 15 minutes or until the quinoa is cooked and fluffy. Set aside.
2. In a large bowl, toss together the mixed Australian greens, diced capsicum, chopped mint, cranberries, and cooked quinoa.
3. In a small bowl, whisk together olive oil, lemon juice, apple cider vinegar, lemon myrtle, salt, and pepper to taste. Pour over the salad and toss to combine. Top with macadamia nuts.

Chef’s Insight

The combination of flavors and textures in this dish is truly unique and showcases the best of Australian produce.

Notes

You can adjust the quantity of ingredients to suit your personal taste preferences.