Christmas Quinoa Salad (with added bone broth)
- 1 cup dry quinoa
- 1 ½ cups broth (I used beef)
- 3 sprigs each of sage and parsley, finely chopped
- 2 eggs boiled, roughly chopped
- ½ red capsicum (pepper) chopped
- 1 spring onion chopped
- ¼ cup kale and spinach (optional) finely chopped
- 1 carrot chopped
- handful cherry tomatoes halved
- feta or goats cheese
- 1 avocado chopped or can be decoratively placed on the side
- juice 1 lemon
- salt & pepper to taste
- Rinse/wash quinoa well under running water.
- Place into a pot with 1 ½ cups of broth.
- Bring to the boil, turn right down to the lowest setting and let the remainder of the broth evaporate into the quinoa, may need stirring.
- This takes approx 5 mins (depending on the cooking element used).
- Once no broth is left, take off the heat, fluff up with a fork and leave to cool.
- Prepare your other ingredients.
- Once cooled mix through remainder of ingredients, season with lemon juice and salt and pepper.
Recipe by Micheline Andrews at https://michelineandrews.com.au/christmas-quinoa-salad-added-bone-broth/
3.5.3251