A vibrant and nutritious quinoa salad that’s sure to please. Great as a light lunch or part of a larger meal.
Did you know?
Spices like allspice are often referred to as West African “soul food” and the addition of them to this dish adds an extra depth of flavor.
A simple and delicious salad, this deceptively healthy dish is packed with vibrant West African flavors! The quinoa takes center stage with the crunchy addition of fresh vegetables and earthy spices, making for a satisfying and nutritious meal that’s sure to please. It’s great as a light lunch or part of a larger meal. Enjoy!
Ingredients
- 200g quinoa
- 2 tablespoons vegetable oil
- 1 large red onion, finely chopped
- 3 cloves garlic, chopped
- 1 red pepper, diced
- ½ teaspoon ground allspice
- 2 tablespoons fresh parsley, finely chopped
- 1 teaspoon sea salt, or to taste
- Freshly ground black pepper
- 4 tablespoons toasted pumpkin seeds
- 2 tablespoons freshly squeezed lemon juice
Steps
- In a medium saucepan, cook the quinoa according to the package instructions.
- Meanwhile, heat the oil in a large skillet over medium heat. Add the onion and cook, stirring occasionally, until lightly golden, about 8 minutes. Add the garlic and bell pepper and cook for another minute or two. Stir in the allspice and parsley and season with salt and pepper.
- Add the cooked quinoa to the skillet and mix well. Taste and adjust seasoning. Allow to cook for an additional 4-5 minutes. Remove from heat.
- Garnish with toasted pumpkin seeds and freshly squeezed lemon juice. Serve warm or chilled.
Add some extra love
Top the salad with a few slices of creamy avocado for an extra boost of flavor and texture!
Recipe Remix:
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