Vegetarian Salad

Healthy Mumma Vegetarian Salad


1 Cup Quinoa
1/3 Cup Tamari
1 Small Red Onion, finely chopped
3 Spring Onions, finely sliced
1 Red Capsicum, chopped into small pieces
1 Medium Carrot, grated
1 Zucchini, grat4ed
1/2 Cup Raw Cashews, toasted
1/2 Cup Pepitas, toasted
1/2 Cup Sesame Seeds, toasted
Fresh Coriander to serve

2 Tablespoons Extra Virgin Olive Oil
1 Lemon, zest and juice
1 Clove Garlic, finely chopped
3cm Fresh Ginger, grated
1 Tablespoon Raw Honey or Maple Syrup for a vegan option
Himalayan Pink Salt and Freshly Cracked Black Pepper


    1. Cook quinoa, once cooked add tamari and red onion and mix well. Place in a container with the lid on and leave for 2 hours or overnight in the fridge if you have time.
    NOTE: The general rule to cook quinoa is similar to rice – 2 cups of liquid to 1 cup of quinoa when cooking it.
    2. Meanwhile combine all dressing ingredients in a jar with a tight fitting lid, shake well. Now is also a good time to toast your cashews, pepitas and sesame seeds in a small frying pan over medium high heat.
    3. After you have left the quinoa mixture to stand, add the spring onions, capsicum, carrot, zucchini, cashews, pepitas and sesame seeds to the quinoa and mix well. 
    4. Toss the dressing through the salad just before serving and garnish with fresh coriander.