Monday, September 28, 2015

Meatless Monday: Crunchy Quinoa Salad

Tough to pronounce.
Amazing for your health!
Quinoa is an ancient grain that strengthens the kidneys, heart and lungs - perfect for the upcoming cooler temps.
Unlike carbs like white bread, baked goods and packaged foods, quinoa is a whole food.
A GOOD carb!
One that is full of protein, B vitamins, zinc, potassium and vitamin E.
It is gluten free and easy to digest.
It keeps you full longer due to its high protein content.
This Crunchy Quinoa Salad is honestly my new fav! The mix of cooked quinoa and crunchy toasted quinoa is fabulous. The beans add extra protein, fibre and antioxidants.
This is truly a clean, delicious, whole food meal!

Crunchy Quinoa Salad
2 cups quinoa, cooked and chilled or room temp
1/2 cup quinoa, uncooked, rinsed and drained
1 cup aduki beans, rinsed and drained
1 cup garbanzo beans, rinsed and drained
2 cups arugula
1/4 cup red onion
juice from 1/2 lemon
1 tsp garlic powder
1/4 cup olive oil
1 tsp Herbamare*
1/2 tsp coconut sugar
fresh ground pepper

*Herbamare is a seasoned salt you can find at almost any health food or grocery store. You can always substitute fresh sea salt if you don't' have any - I do recommend picking it up - its a delicious seasoning on veggies and grains.

Toast the 1/2 cup of uncooked quinoa but placing it in a sauté or fry pan on the stove on medium heat. Move it around with a wire whisk until it begins to toast - it will become lightly crispy and have a nutty aroma. Once toasted, remove from pan and place in a bowl to cool.

Whisk together the olive oil, lemon juice, garlic powder, Herbamare, coconut sugar and pepper.

Combine the cooked quinoa, toasted quinoa, onion, beans and arugula and mix with the dressing from the above step until well combined.

Sending you sunshine, happiness and quinoa love,

Love this Meatless Monday recipe? 
Want vegan recipes delivered to your inbox? 

No comments:

Post a Comment