Quinoa is an amazingly versatile seed and being high in protein makes it a perfect meal or snack. This is my favourite quinoa salads and such an easy quinoa recipe, sometimes the ingredients change depending on what is fresh in the fridge but for the most part, this is the staple. The good healthy fats in the dressing that accompany the salad are amazing at not only reducing inflammation within the body but also aids in speeding up the metabolism. This quinoa salad is a great source of fibre, it helps keep you feeling full and won’t result in a blood sugar crash. It’s super easy to make, can be made Vegan (dressing has anchovies) and can be stored in the fridge for 2-3.
3 cups of cooked mixed organic quinoa (wash it before you cook it)
Fruit from one pomegranate
1/2 red onion finely diced
1 garlic clove minced
1 1/2 of parsley finely chopped
1 red pepper finely diced
1 cup of purple/red cabbage finely diced
1 cup of pistachios
1 cup each of cooked chickpeas and adzuki beans
- In a large mixing bowl combine all your ingredients. You want somewhat even size between all the ingredients that you add so that with every bite you can taste all of this salads deliciousness!
- The dressing below can be added right away or as you eat the salad. The salad can be stored in the fridge for a few days 2-3. The pistachios can also be left out until the salad is ready to be eaten to keep them nice and crunchy – otherwise, as the sit in the salad they will soak up moisture and become soft.
1/4 cup of flax oil
1/4 cup of sesame oil
1/2 cup of olive oil
Pepper to taste
A few anchovies (or just add Celtic sea salt to make it Vegan/Vegetarian)
1 lemon juiced
This will make more dressing than you will need for the salad, so you can store the rest of it for later.