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Butternut & Quinoa Salad
Ingredients
- 1 cup HCW Quinoa (uncooked)
- 1 ½ cups roasted butternut(cubes)
- 1 cup HCW Cranberries
- 1 cup pecan nuts, chopped
- 125g HCW Ultimate Seed Mix (toasted)
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- Bring 1 cup quinoa to the boil with 2 cups water. Cover and simmer for approx. 15 minutes.
- Allow to cool completely, and then combine with the rest of the ingredients. Season to taste.
- Can also be served warm.
(Serves 4 - 6)
Health Connection Wholefoods products in this recipe:
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Curried Quinoa Salad
Ingredients
- 1 cup HCW Quinoa (uncooked)
- 2 tsp curry powder
- 2 cups shredded carrots
- ½ cup HCW Cranberries
- 3 tsp lemon juice
- 1 ½ cups HCW Chickpeas (cooked)
- ¼ cup onion (chopped)
- 1 cup low fat plain yoghurt
- ¼ tsp ground cumin
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- Combine cooked, cooled quinoa with the rest of the ingredients. Season to taste. (Serves 4 – 6)
Health Connection Wholefoods products in this recipe:
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Rice & Buckwheat Salad
Ingredients
- 1 cup HCW Organic Brown Short-Grain Rice
- 1 cup HCW Dehusked Buckwheat
- 2 leeks, thinly sliced
- 1 red pepper, sliced
- ½ cup chopped HCW Cranberries
- ½ cup toasted cashew nuts
- 3 spring onions, chopped
- ¼ cup chopped parsley
Dressing:
- 2 garlic cloves, crushed
- ¼ cup olive oil
- Juice and zest of 1 lemon
- Juice and zest of ½ orange
- Salt and freshly ground pepper, to taste
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- Cook the rice and buckwheat separately and allow to cool.
- Mix the rice and buckwheat together in a large bowl.
- Stir-fry the red pepper and leeks in a little oil until tender.
- Stir into the cooked grain.
- Stir in the remaining ingredients.
- Mix the dressing ingredients together well and stir into the rice salad.
- Cover and refrigerate for 24 hours.
- Can be served warm or cold
Health Connection Wholefoods products in this recipe:
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