Citrus quinoa salad with lemon dressing

Babiche Martens

I like to use this quinoa and lemon salad as a base then top with grilled chicken or fish. Toss the lemon segments through the salad to add a surprising, tangy bite and beautiful colour. The dates in the dressing make for a wonderful sweet/sour combination.

For the dressing

¼ cup	Dates
1 Tbsp	Fresh ginger, grated
2 Tbsp	Olive oil
1 tsp	Lemon zest (Main)
2 Tbsp	Lemon juice (Main)

For the salad

½ cup	Quinoa (Main)
1 cup	Chopped herbs, e.g. mint, parsley, dill
1	Orange, segmented
1	Lemon, segmented
½ cup	Cucumbers, chopped
½	Red onions, sliced thinly
50 g	Feta, crumbled

Directions

1. For the dressing, place the dates into boiling water for 15 minutes to soften, then drain.
2. Into a processor place the dates, ginger, olive oil, lemon zest and juice blending until smooth. Set aside.
3. Bring 2 cups of water to the boil. Add the quinoa, give a stir and cook for 15 minutes until all the water has been absorbed. Cool.
4. To the quinoa add the herbs, orange, lemon, cucumber, red onion, feta, salt and pepper to taste, combining well.
5. Serve with a drizzle of the dressing.

• Serves: 4

More of Angela's recipes with lemons
- Lemon and ricotta cake
- Lemon aioli

Find more delicious grainy recipes here:
- Geoff Scott's pearl barley and fennel risotto with fresh snapper
- Lamb loin chops with roast vegetables and bulgar wheat
- Healthy rice salads