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
1. Cook quinoa according to the package and add all the chopped vegetables
2. Sprinkle curry powder into the mixture followed by salt and pepper to taste
3. Drizzle Salad with olive oil and lemon juice.
4. Stir it all together and enjoy!
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)