Makes: 4 Servings
Preparation: 15mns
Total time: 30mns
Benefits:
The quinoa seed is high in protein, calcium and iron and is a relatively good source of vitamin E and several of the B vitamins.
It contains an almost perfect balance of all eight essential amino acids needed for tissue development in humans. The protein in quinoa is considered to be a complete protein due to the presence of all 8 essential amino acids. It is a great choice for vegetarians who are looking for protein-rich foods.
I love quinoa salad because it is so versatile and works with ANY vegetables that you throw in.
Ingredients:
2 cups water
1 cup quinoa
1 pinch salt
1/4 cup olive oil
1/2 teaspoon sea salt
1/4 cup lemon juice or White Balsamic vinegar (I personally prefer the Vinegar)
3 tomatoes, diced
1 cucumber, diced
2 bunches green onions, diced
1 bunch kale/spinach or rocca leaves chopped
1 cup fresh parsley or coriander, chopped (I looooove the coriander!)
Directions:
Tip: This salad also tastes delicious with some added dried fruits. I often add Goji Berries as I love the mix of sweet and lemon flavours and the chewy texture. Golden sultanas also work very well!
Preparation: 15mns
Total time: 30mns
Benefits:
The quinoa seed is high in protein, calcium and iron and is a relatively good source of vitamin E and several of the B vitamins.
It contains an almost perfect balance of all eight essential amino acids needed for tissue development in humans. The protein in quinoa is considered to be a complete protein due to the presence of all 8 essential amino acids. It is a great choice for vegetarians who are looking for protein-rich foods.
I love quinoa salad because it is so versatile and works with ANY vegetables that you throw in.
Ingredients:
2 cups water
1 cup quinoa
1 pinch salt
1/4 cup olive oil
1/2 teaspoon sea salt
1/4 cup lemon juice or White Balsamic vinegar (I personally prefer the Vinegar)
3 tomatoes, diced
1 cucumber, diced
2 bunches green onions, diced
1 bunch kale/spinach or rocca leaves chopped
1 cup fresh parsley or coriander, chopped (I looooove the coriander!)
Directions:
- In a saucepan, boil the Quinoa with a pinch of salt until the grain opens up. This takes about 15mns. Drain the water and set aside to cool.
- Meanwhile, in a large bowl, combine all the vegetables and stir in the cooled quinoa.
- Mix the olive oil and lemon juice/vinegar with a pinch of salt and add as much as desired to the salad, mixing well. Store any left over sauce in the fridge (it will keep for a day or two).
Tip: This salad also tastes delicious with some added dried fruits. I often add Goji Berries as I love the mix of sweet and lemon flavours and the chewy texture. Golden sultanas also work very well!
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