This colorful salad packs quinoa, olives, peas, carrots, tomatoes, and a mix of seeds and raisins into one radiant bowl. Serve it on its own, or spoon it over leafy greens, beans, or rice for a heartier meal.
Ingredients
- 28 Kalamata olives, halved or quartered
- 2 cups green peas
- 2 cups chopped carrots
- 2 cups chopped tomatoes
- 1/2 cup quinoa, cooked or sprouted*
- 3/4 cup pumpkin seeds
- 1/2 cup sunflower seeds
- 3/4 cup raisins
- 8 cashews for garnish (optional)
- 2 Tbsp extra virgin olive oil or flax oil
Method
- Toss everything in a bowl.
- Garnish with cashews.
Makes almost 7 cups. *To cook quinoa: rinse well, bring 1 cup water to a boil, add 1/2 cup quinoa, reduce heat, cover, and simmer 20-25 minutes. Check for tenderness and let sit 10 minutes off the burner with the lid on. Quinoa is a seed, not a member of the grass family, and provides 9 essential amino acids.
