May 25, 2017
Spring Quinoa Salad
Quinoa has to be one of the most versatile grains. It is a complete protein, meaning it contains all nine essential amino acids. Quinoa is gluten-free, low glycemic and high in fibre. It is a good source of calcium, manganese and magnesium. It also contains good levels of some B vitamins and vitamin E. It can also be eaten at any meal of the day and prepared sweet or savoury.
Here is my go-to quinoa salad recipe, just in time for the picnic and patio season. I try to have a batch of this on the go most of the time. The great thing about this salad is you can add in so many different things to change it up. I’ve given a few of my favourite suggestions below.
Ingredients
- 2 cups cooked quinoa(I cook mine in veggie or chicken stock for added flavour)
- 1 red pepper, chopped
- 1 yellow pepper, chopped
- 1/2 cucumber, peeled and chopped
- 1 large carrot, chopped into small pieces
- 2 celery stocks, chopped into small pieces
- 1 cup cherry tomatoes, halved
- handful each of cilantro, parsley and mint(or herbs of your liking), chopped finely
- 3 tbsp olive oil
- juice of 1 lemon
- 1/4 tsp each salt and pepper
- 2 tbsp apple cider vinegar
- 1 tsp cumin
Mix all the ingredients together in a large bowl. Eat as is or over a bed of greens.
Keep refrigerated for 5 days
*Add-ins: olives, feta, goat cheese, grilled chicken, sunflower seeds, hemp hearts…*
Enjoy!
Stephanie 🙂
