This is a popular lunch time meal in our house hold. Why lunch time? Well, it is quite high in carbohydrates so its a little dense for dinner time, but it is a great meal for the midday.
The great thing about quinoa salads is that you can take whatever you have in your fridge and make a delicious salad. So get creative and enjoy this healthy meal!
Ingredients:2 cups of quinoa (uncooked) 4 cups of organic veggie or chicken broth 1 cup of tru Roots Organic sprouted bean trio (lentils, mung & adzuki beans) 2 medium sized tomatoes 1/2 cucumber 1 celery stock 1 green pepper 2 cups of spinach *Variations: Sweet potato, mushrooms, carrots, corn, green onions, chickpeas, avocado Dressing: 1/2 cup of extra virgin olive oil 1/4 cup of apple cider vinegar 2 cloves of fresh chopped garlic pinch of sea salt and pepper
In a rice cooker or pot add the quinoa with the broth. If you are using a pot then follow these instructions, bring to a boil and then reduce to a medium heat and let simmer for 20 minutes. Put the beans trio in a pot and add 3 cups of water. Bring to a boil, reduce heat and let simmer for 5 minutes. Remove from heat and let stand in water for 10 minutes. Drain the beans after the 10 minutes and add to salad bowl. Chop your desired veggies and put all the ingredients together.
About this meal:
This meal is not only delicious it is very nutritious. Quinoa is the only complex carbohydrate that is a complete protein and the bean trio offers a variety of vegetarian protein sources. It is a good source of fiber and along with the olive oil this meal can help improve cholesterol levels. Apple cider vinegar helps to aid in digestion by increasing secretion of digestive juices. Fresh chopped garlic contains allicin which can lower blood pressure, decrease inflammation and can effectively fight infections.
In health & happiness,