Add the quinoa and garlic to a large saucepan. Pour in the stock and 2 cups of water. Add pinch of sea salt and pepper
Bring to the boil, then turn the heat down to low. Simmer for about 20 minutes until all the liquid has been absorbed.
Stir in butter or olive olive, herbs and lemon juice, mixing well.
Taste, then adjust the seasoning if you need to. Leave to cool, then toss with the sauerkraut and tomatoes
To make dressing, add all ingredients (except the water) to a blender and blend until smooth and creamy.
With the blender running on low, add the water a little at a time until the dressing has reached the consistency you desire.
Season the dressing with salt and pepper.
Drizzle the dressing on top of the salad, and then serve
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Ingredients
Directions
Add the quinoa and garlic to a large saucepan. Pour in the stock and 2 cups of water. Add pinch of sea salt and pepper
Bring to the boil, then turn the heat down to low. Simmer for about 20 minutes until all the liquid has been absorbed.
Stir in butter or olive olive, herbs and lemon juice, mixing well.
Taste, then adjust the seasoning if you need to. Leave to cool, then toss with the sauerkraut and tomatoes
To make dressing, add all ingredients (except the water) to a blender and blend until smooth and creamy.
With the blender running on low, add the water a little at a time until the dressing has reached the consistency you desire.
Season the dressing with salt and pepper.
Drizzle the dressing on top of the salad, and then serve