Quinoa has now become a household name and rightfully so. It is not actually a grain but an edible seed that is free of gluten and a complete protein. One serving size equals about 8 grams of protein which is very high for a plant based food.
Now you can find a red, white or black variety on just about any supermarket shelf. Each has it’s own texture and cooking time and I use all three interchangeably. Quinoa is a great substitute for other grains and is easy to prepare.
This salad is one of my “go to” recipes. I make a large batch at the beginning of the week and use it in many different variations. It is excellent for breakfast with a fried egg on top, alone as a light lunch, or a hearty dinner alongside chicken, salmon or a sweet potato.
1 cup dried quinoa, rinsed and cooked
2 carrots chopped or shredded
1 red bell pepper chopped
3 green onions chopped (I use the whole thing)
1 handful parsley chopped
1/2 cup raisins
1/2 cup toasted, slivered almonds or pepitas
1 1/2 TBS. curry powder (or to taste)
Salt & Pepper
Drizzle of Olive Oil
Juice of 1/2 lemon
- Cook quinoa according to the package.
- Add all of chopped vegetables.
- Sprinkle curry powder into mixture followed by salt and pepper to taste.
- Drizzle salad with olive oil and lemon juice.
- Now stir it all together and EAT!
I hope you enjoy this as much as I do. Don’t hesitate to add in any type of
vegetable you have on hand to make your own creation.
(Photos by A Girl Named Leney)