Quinoa Summer Salad

Recipe adapted by Chef Trisha

Prep Time: 25 min.                                                                               

Servings: 6-8

INGREDIENTS: Always use organic when possible.

Salad:

  • 1 Pint Quinoa Cooked and Cooled
  • 1 Red Bell Pepper (diced)
  • 1 Large Sweet Onion (julienne style or diced)
  • 1 Bunch Italian Parsley (chopped into bits)
  • 2 Medium Corn on the Cob (shucked, roasted and cut from cob)
  • Fresh Baby Spinach
  • Feta Cheese (to taste)

Directions:

  1. Mix salad together (except Feta and Spinach) in your salad bowl.
  2. Add dressing (see recipe below) and toss.  (to taste. you will have some left.)
  3. Turn in Feta and Spinach right before serving.

Make Your Own Dressing: (To make a bigger batch simply double recipe.)

  • ½ Cup Apple Cider Vinegar
  • Honey (drizzled in and whisked to taste)
  • Natural Sea Salt and Pepper (to taste)
  • Cumin (to taste)
  • 1 Tbsp Olive or Coconut Oil (as much or as little to your taste

Directions:

  1. Whisk dressing ingredients, adding in oil slowly at the last step.

You Are What You Eat!

(A Short Bio on the Nutrient Density of the Main Ingredients)

 

Quionoa:         Rich in amino acids, a complete protein that includes all nine essential amino acids, good source of manganese, riboflavin, magnesium, iron, copper and phosphorous which is helpful to migraine sufferers and diabetics. An excellent grain rich in fibre and and antioxidants.

 

Spinach:          Rich in vitamin K, calcium, magnesium important for bone health, excellent source of vitamins C and A and beta-carotene which help reduce free radicals in your body and prevent cholesterol, excellent source of folate and magnesium which are great for heart health and lowering blood pressure, also promotes gastrointestinal health, contains anti-inflammatory and anti-cancer nutrients, great brain food, contains lutein for better eyesight, iron for energy and overall phytonutrient flavonoids that promotes optimal health.

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4 Comments to “Quinoa Summer Salad”

  1. Does quinoa taste much different to bulgur wheat? I suppose it’s technically better for you…

    • Aloha from the other side of the pond FrugalFeeding! Thanks for your question…I have not tried bulgar wheat but I will and will get back to you on the flavour question. (because now I’m curious) As for what it tastes like – Quinoa can actually take on the flavour of whatever you cook it with or add it into and eaten plain it doesn’t have any distinctive flavour that makes a stand on your palette. It’s a “loose grain” – you know, not sticky or glutenous – in fact, it’s gluten free if you’re into tracking that kind of thing. I use it in a variety of ways from it being a condiment (over salad) to a warm sweet breakfast (homemade “coconut milk” or almond milk with raisins, cinnamon and raw coconut sugar or grade b maple – yum!) to a hearty meal (curry spices, fresh broccoli and chicken or fish). Because I am not a natural meat eater (though eat it but not so much) quinoa is a great protein offering and is what I like to call a “strength and energy sustaining grain” (they all are but because of the protein component it makes you strong! woohoo!). It’s on my list of “great grains”. Whole grains are such an important (and bypassed) component to health and an excellent source of nutrition as you may well know. It’s great for good sustainable energy through the day and is packed with digestive enzymes and dietary fibre as well as E, B-complex vitamins and iron which make it an excellent nutrient dense food. (and good gut health) Let me know if you try it and we’ll compare tastes! I love your blog! We should invent a Hawaii-UK inspired flavour recipe that’s cheap, EASY (that’s my thing) and delish! Keep in touch! ~Lisa

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