Posted by Carole
Summer is definitely here (yes!!) and the heat makes you crave for a light and fresh salad for lunch… the only problem is that a salad might leave you starving by 4pm!
That’s why today, I want to give you a Quinoa Salad recipe I’m eating on a regular basis, which, on top of being super easy to prepare and a delight for the taste buds, is also very nutritious and should get you going until dinner… and serenely stay away from not-so-healthy late-afternoon snacks.
And it’s all thanks to quinoa; a “king ingredient” high in protein and fiber, packed with nutrients that are good for you (iron, magnesium, manganese to name a few) but with a low glycemic index helping your metabolism to stay up and running for a while.
- One portion of cooked quinoa
- Coconut oil
- Lemon juice
- Soy sauce
- Balsamic vinegar
- 6 cherry tomatoes
- Fresh Basil
- Spirulina or curcuma powder
- Roasted sesame grains or roasted sesame oil
- Salt and pepper
Pour the quinoa (previously cooked) in a large mixing bowl.
Add a table spoon of coconut oil and stir well then add approximately 4 table spoons of lemon juice, 1 table spoon of soy sauce, 2 table spoons of balsamic vinegar, a pinch of salt and pepper and stir.
Add 2 tea spoons of spirulina or curcuma powder (depending on your mood and needs) to the quinoa and stir well once again. Reserve.
Wash and halve the cherry tomatoes, slice some fresh basil and sprinkle on top of the tomatoes along with a tea spoon of balsamic vinegar and a pinch of sea salt, mix the all with your fingers directly on your chopping board.
Plate your quinoa and add the seasoned tomatoes on top, sprinkle a few grains of roasted sesame on your dish (or a few drops of roasted sesame oil if you don’t have grains) and serve!
Tip: You can incorporate avocado, beetroot or celery to your quinoa salad, the possibilities are countless!
I also like to sprinkle freshly chopped ginger to my dish to add a little kick and additional freshness.
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