Fresh Quinoa Salad
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Superfood quinoa is an excellent source of complete protein (it contains all 9 amino acids) and is exceptionally high in lysine, essential for tissue growth and repair. Combining E vitamins, omega-3 fatty acids, and monounsaturated fatty acids, quinoa reduces unhealthy cholesterol levels and fights inflammation, which is terrific for heart health.
Combined with the other tasty, nutrient-rich ingredients, this lunch will satisfy your body and mind, boosting you throughout the afternoon. It has an earthy, grassy, sweet, and tangy taste that is so refreshing.
Don’t forget to rinse the quinoa well to remove the saponins (they are naturally occurring insecticides that give the seed a bitter taste). If you like quinoa, like we do, here are some other recipes: Salmon & Quinoa Poke Bowl and Quinoa Stir Fry.
Digestion is aided by easily made and enjoyed recipes! Enjoy healing your body.
- 1/2 cup or 85g of quinoa
- 5.3oz or 150g of mangetout
- 1/2 medium cucumber
- 12 cherry tomatoes
- Apple Cider Vinaigrette
Rinse the quinoa. Place in a saucepan with 240ml or 1 cup of water. Cover with a lid, bring to a boil, and simmer for around 10 minutes until the water is absorbed. Once cooked, rinse under cold water. Transfer to a serving bowl.
Rinse out the quinoa saucepan, add water two thirds of the way and bring to the boil.
Blanch the mangetout for 30 seconds, drain and tip onto a chopping board. When cool to touch, thinly slice.
Quarter the cucumber lengthways and then thinly slice. Add to the serving bowl.
Dice the cherry tomatoes into quarters, deseed and also add to serving bowl.
Make up the Apple Cider Vinaigrette, mix the quinoa salad ingredients together and drizzle the vinaigrette over the quinoa.
Serve between two bowls and enjoy!
You can prep the quinoa in advance and put the salad together up to 3 days after if you wish. Keep the prepped ingredients in the fridge in a tight container.