Quinoa is a fantastic high protein grain that makes for one satisfying salad. Perfect for the non-carnivore, meat eaters will find the hearty crunch of quinoa very satisfying. I love this for a work lunch - easy to make, easy to pack and a pleasure to eat!
What is stopping you from making it now?
Here's what you'll need:
1-200 gm box of quinoa
1/3 C currants
1/2 C chopped red pepper
1/3 C chopped red onion
1 can (10 oz/284ml) mandarin segments,
well drained
1 bunch fresh mint
3 T canola or vegetable oil
1 t lemon juice (not shown)
1 vegetable boullion cube* (not shown) *Knorr - the cube size meant to be dissolved with 2 C water
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| Cook quinoa according to package directions. Add the vegetable boullion cube to the water. Let cool completely. Hopefully by now you've invested in a mini-chopper which will make quick 'n' easy work of the pepper & onion. |
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| Take the mint leaves off the stems. Coarsley rip the leaves by hand. You should have about 1/2 C of loosley packed pieces. |
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| In a bowl, add in the diced peppers, diced onions, drained mandarin segments, currants and mint. |
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| Add the cooled quinoa, 3 T oil, 1 t lemon juice. |
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| Mix thoroughly. Look at those gorgeous colours! |
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| Here it is plated. Easy Healthy Quinoa Salad! I've used a few slices of blood orange I happened to have around for eye candy plating. What a beautiful salad! Nutty high protein quinoa with the earthiness of red pepper, zing of red onion, chewiness of sweet currants, fresh burst of mandarin orange all brought together by the fragrant zest of fresh mint leaves! You may need only brain dead skills to make it, but I guarantee it will invigorate your taste buds alive! |
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