Ingredients
- For the dressing:
- 30 g organic wholegrain mustard
- 130 g freshly squeezed Fairtrade orange juice
- 70 g Fairtrade peanut butter
- 1 teaspoon (5 g) Chipotle Hot Sauce
- 20 g agave syrup
- 10 g organic sun-dried tomatoes (not preserved in oil)
- 1 pinch of unrefined salt if needed
- 25 g Fairtrade lime juice (1 lemon)
- Optional: use the juice of 1/2 a lime to add sourness.
- For the salad:
- 500 g cooked Fairtrade quinoa (about 1/2 pack)
- 1/2 red onion (65g)
- 1 mini yellow pepper (30g)
- 2 stalks of celery (30-40g)
- 80 g grated carrots (2 or 3 depending on size)
- 40 g raw beetroot, grated
- Fresh mint and fresh basil
Instructions
- Cook the quinoa, whilst preparing the sauce: put all the ingredients in a blender and blend until you get a smooth mixture;
- Chop the vegetables: cut the onion, celery and pepper into small cubes. Grate the carrots and raw beetroot. Chop the fresh herbs;
- Once the quinoa is cooked, drain then rinse it with cold water. Put the required amount of quinoa in a bowl and add the chopped vegetables and chopped fresh herbs;
Alternative 1: Pour the sauce directly into the bowl, mix and serve.
Alternative 2: Serve the sauce separately so that each guest can help themselves.
