Satisfying Quinoa Salad
Maybe you have heard garlic is good for you. But did you know that garlic is known as nature’s miracle healer? It’s super detoxifying and protects against damage in the body that can happen through free-radicals. Although most like garlic the best when cooked, it is even better to be consumed in its raw form, as it then preserves all its natural beneficial nutrients.
So if you are cooking it, always add it last, towards the end of making the meal.
Garlic speeds up your metabolism and is a known appetite suppressant - great for weight loss. You can add garlic to many dishes, ideas to consider are omelettes, roasted veggies, stir-fries and dressings (like this one).
Quinoa is super nutritious and versatile. It's packed with fiber and protein and has a low glycemic index. I make a big batch of this quinoa salad every week, sometimes twice. It’s a super easy dinner to prep after work, and easy to pack up for lunch the next day.
This tastes best cold.
Author: Jasmin Blackwood
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Yield: 4 Servings
1 ½ cups uncooked quinoa (rinse in a fine mesh strainer)
3 cups of water
1 can chickpeas (rinsed and drained)
½ cucumber (chopped)
2 cups baby tomatoes (halved)
1 red bell pepper (chopped)
½ cup baby spinach
½ cup fresh parsley
Optional ½ cup red onion (finely chopped)
1 tbsp maple syrup
1 tbsp dijon mustard
½ tsp crushed basil
½ tsp sea salt
¼ cup balsamic vinegar
¾ cup extra virgin olive oil
2 tbsp kelp
1. Place the water into a medium saucepan and bring to a boil
2. Reduce the heat and add quinoa
3. Stir occasionally - cook for approx. 15 minutes
4. Combine quinoa, chickpeas, cucumber, tomatoes, red bell pepper, and parsley
5. In a small bowl combine all of the dressing ingredients
6. Add the dressing to the quinoa mixture
7. Place into the fridge for at least 15 minutes before serving