Pistachio Date Quinoa Salad

A salad as diverse as it is delicious. Serve warm for best flavour.

Quinoa Salad

Ingredients

• 85 g quinoa, uncooked
• ½ teaspoon cumin seeds
• ½ teaspoon fennel seeds
• 210 ml water
• ¼ teaspoon salt, optional
• ½ small brown onion, diced
• 45 g fresh spinach
• 15 g Italian flat leaf parsley, chopped
• 75 g (½ can) chick peas, drained, rinsed
• 80 g dried dates, pitted
• 40 g pistachio nuts, toasted, shelled

Directions

1. Pour quinoa into a medium sized saucepan and toast over medium heat for 3 to 4 minutes until the grains are dry and lightly toasted.
2. Add cumin and fennel seed and toast another minute, then add water and salt. Bring to a boil, stir a few times, and cover with a lid.
3. Reduce heat to low and cook for 20 to 22 minutes, until all of the water is absorbed and grains are tender. Cool for 5 minutes.
4. While the quinoa is cooking, combine the onions, spinach, parsley, chickpeas, and dates in a mixing bowl.
5. Place the pistachios into the Vitamix container and secure lid.
6. Start the blender on its lowest speed, and slowly increase speed to Variable 4.
7. Blend for 5 to 10 seconds to chop the pistachios.
8. Add the chopped pistachios to the salad mix in the bowl.

Salad Dressing

Ingredients

• 1 Tablespoon extra virgin olive oil, optional
• 1½ Tablespoons fresh lemon juice
• 1 Tablespoon lime zest
• ¼ teaspoon coriander, optional
• small pinch of ground black pepper
• ¼ teaspoon salt, optional

Directions

1. Place the olive oil, lemon juice, lime zest, coriander and salt into the Vitamix container in the order listed and secure lid.
2. Start the blender on its lowest speed, and slowly increase speed to Variable 6.
3. Blend for 10 seconds.
4. Pour over salad in the mixing bowl and toss to coat.
5. After the quinoa has cooled slightly, transfer it to the mixing bowl and use tongs to toss the quinoa with the salad mixture.