Quinoa is a flowering plant that is grown for its edible seeds; it is nutrient-dense, gluten-free, and has been called the “mother of all grains.” This quinoa salad can be eaten as a healthy vegan side dish and is even hearty enough to stand on its own for a light plant-based dinner. Add some grilled shrimp or protein of your choice to make it even more fulfilling and protein-dense.
Of course you can add in whichever chopped veggies you like, but we like to keep it simple and nutritious with light, crispy veggies like green peppers, cucumbers, and carrots. Seeds are superfoods, and add a nutty, earthy flair to any dish, along with omega 3s and lots of fiber. We went with the pumpkin and sunflower varieties, along with pine nuts, which are also called pinons. Be sure not to overcook the quinoa to keep a little crunch, and cool it for the full ten minutes before serving. Refrigerated leftovers make a delicious and refreshing next-day lunch, and we suggest drizzling a little olive oil to moisten the quinoa, while adding loads of plant-based health benefits.
In a pot add the water and quinoa to cook with salt to taste.
Let it cook for 15 minutes or until the water evaporates.
Transfer the quinoa in a bowl and let it cool for about 10 minutes
Add the diced green pepper in cooled quinoa, grated carrot, spring onion, and mixed seeds.
Season with salt and ground black pepper to taste and dried oregano to taste.
Serve and enjoy.
Ingredients
Directions
In a pot add the water and quinoa to cook with salt to taste.
Let it cook for 15 minutes or until the water evaporates.
Transfer the quinoa in a bowl and let it cool for about 10 minutes
Add the diced green pepper in cooled quinoa, grated carrot, spring onion, and mixed seeds.
Season with salt and ground black pepper to taste and dried oregano to taste.
Serve and enjoy.
