As much as I love big, leafy green salads sometimes I need a change. That’s why I love this salad. Not to mention it’s just so delicious.
Instead of greens the base is organic quinoa. I love quinoa because it’s high in plant-based protein, essential amino acids, riboflavins, manganese, and fibre. It’s also a gluten free, low-glycemic, alkaline-forming seed. I try to avoid too many carbs later in the day, but this is one of the carbs I love eating at supper because it doesn’t spike your blood sugar and it’s great protein.
(I love quiona!)
If you want to make it vegan, just skip the chicken.
Everyday Quinoa Salad
- 1-1/2 cups organic uncooked quinoa
- 3 cups water
- 2 tbsp. bouillon*
- 2 tbsp. extra virgin olive oil
- 3 tbsp. Braggs soya sauce
- 3 tbsp. seasoned rice vinegar
- 1 organic green pepper, diced
- 3 organic tomatoes, diced
- 2 organic cucumbers, diced
- 2 stalks celery, diced
- 2 cloves garlic, minced
- 5 organic green onions, diced
- 1 cup mung bean sprouts (opt)
- 1 cup chopped chicken (opt)**
**I like this for added protein, but you don’t need it
Rinse the quinoa in cool water for a couple minutes. This will remove the natural coating on the quinoa that can make it taste a little bitter.
Add water to a medium saucepan. Dissolve the bouillon in the water and add rinsed quinoa.
Bring the quinoa to a boil. Lower heat and cover for 15 minutes. Turn off heat and let sit for 5 more minutes.
Stir the olive oil, soy sauce, and rice vinegar together separately. Add the veggies, olive oil mixture and chicken to the quinoa and mix together lightly. You can serve it warm or else chill it in the fridge and eat it cold. I like it both ways.
I also like to eat this salad with crackers. Sea Salt Pita crackers by Kashi are my favourite with this.
This is a great lunch to brown bag if you’re headed to school or work. I know I’ll be making this a lot this fall.
Have you tried quinoa?
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