This salad is as flavourful and nutritious as its bold colours would suggest.
Preparation time 10 min
Cooking time 15 min\
Ingredients (2 servings)
Quinoa
- 1/2 cup Quinoa, uncooked
- 1 cup Water
Salad
- 1 cup Green peas, canned (or frozen, boiled as per package instructions)
- 1/4 cup Pumpkin seeds
- 1 medium Beets, raw (peeled and shredded)
- 1 medium Carrots, raw (peeled and shredded)
- 1 cup Spinach, raw (baby spinach leaves)
- 1 fruit Avocado, raw (cubed)
Vinaigrette
- 1 tbsp Apple cider vinegar
- 1 tbsp Lime juice (or vinegar)
- 1 tbsp Olive oil
- 1 tbsp Parsley leaves, fresh (chopped)
- 2 tbsp Maple syrup
- 1 tsp Yellow mustard
- 1/4 tsp Salt
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Instructions
-
Prepare the Quinoa
One part uncooked quinoa will end up with three times as much cooked quinoa. Rinse the quinoa for at least 30 seconds to get rid of the bitterness. In a small pot, combine the rinsed quinoa and water and bring to a boil over medium-high heat. Then decrease to maintain a gentle simmer. Cook until the quinoa has absorbed all the water, about 10 to 20 minutes, depending on the amounts of quinoa. Remove from the heat and let stand, covered, for five minutes. Fluff the quinoa with a fork. -
Prepare vinaigrette
Whisk together all vinaigrette ingredients in a small bowl. Adjust the seasoning to taste if desired. -
Toast pumpkin seeds
In a small skillet over medium heat, toast the pumpkin seeds until golden on the edges, around 5 minutes. -
Assemble the salad
In a large bowl, combine all salad ingredients and quinoa. Drizzle vinaigrette over your salad and gently toss to combine. Enjoy!
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Nutrition
One serving contains 602 calories, 19 grams of protein, 29 grams of fat, and 73 grams of carbohydrates.
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