Festive Quinoa salad

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I am featuring this gluten free dish on tv today as one of my many dishes during our food program. My Christmas baking also takes off this afternoon with so many new recipes lined up. The textures of this salad are wonderful, trust me:). You will need:

2 large potatoes, baked with skin on, cooled and peeled
2 spoons pistachio nuts, chopped
2 spoons cranberries, cut in half
120g cooked red quinoa
1 red chilli, chopped
2 spoons chopped flat leaf parsley
2 spoons chopped fresh mint
Sea Salt and fresh ground pepper if required
2 spoons of olive oil

Place the potatoes, quinoa, 1 spoon pistachio nuts, 1 spoon cranberries, half the red chilli, 1 spoon flat leaf parsley and 1 spoon mint in a large bowl. Toss gently, making sure you do not break up the potatoes. Arrange on a plate. Add the rest of the parsley and mint. Toss to combine with the top layer. On the top, sprinkle the rest of the pistachios and cranberries. Top with two spoons of olive oil and season of required.

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A great way to serve something healthy and festive looking this season 🙂

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