Spice Up Your Sad Desk Lunch With This Middle Eastern Quinoa Salad

Written by Jane Baxter

Photo by Tamin Jones

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We're always on the search for main meal-worthy salads. We're sharing some recipes from Leon's (a fast and healthy London-based restaurant chain) new cookbook, Leon Happy Salads, that definitely fit the bill.

A rich, simple salad. Make double the amount and take it into the office to be the envy of your desk cluster.

Middle Eastern Spiced Quinoa Salad

Serves 2

Ingredients

  • 200g (7 ounces) cooked quinoa, cooled
  • 1 carrot, grated
  • 1 avocado, diced
  • 100g (3½ ounces) cooked edamame beans
  • 2 tablespoons pistachios, chopped
  • 6 dried apricots, chopped
  • salt and freshly ground black pepper

Dressing

  • 3 tablespoons olive oil
  • 1 tablespoon pomegranate molasses
  • 1 tablespoon lemon juice
  • a pinch of sumac
  • 1 tablespoon chopped fresh dill and mint

Preparation

1. Mix the salad ingredients together in a bowl.

2. Whisk together the dressing and toss it with the salad. Season well.

Tips to cook quinoa well:

  • Always rinse in lots of cold water and drain well. Leave to dry for about 10 minutes.
  • Toast quinoa first in a little oil over a medium heat before adding the liquid.
  • Add 1½ parts liquid to 1 part quinoa. Chicken or veg stock can be used.
  • Cook for 15 minutes and leave for 10 before fluffing up.

Excerpted from Leon Happy Salads.

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