Quinoa salads are a great way to maintain a healthy diet. They help to avoid harmful ingredients that are usually contained in packaged foods. Quinoa is also high in protein, fibre and other nutrients. I usually cook a batch of quinoa and then use half of it to prepare a meal. This way, the remainder can be used for a different dish.
A few days ago I posted a Black Bean Quinoa recipe. With the remainder of the quinoa, I made two other salads. One salad included a balsamic vinaigrette with fresh vegetables and the other was a tahini flavoured dish. They are great to have on their own or on a bed of mixed greens.
Balsamic Quinoa
2 cups cooked quinoa
1/2 cup cherry tomatoes
2 carrots, grated
1 red pepper, chopped
1 orange pepper, chopped
1 green onion, chopped
Balsamic Vinaigrette
3 tbsp olive oil
1 tbsp balsamic vinegar
1 tbsp nutritional yeast
1/2 fresh squeezed lemon
Sea salt and cracked pepper to taste
Toss all ingredients together then drizzle with Balsamic Vinaigrette.
Tahini Quinoa
2 cups cooked quinoa
1 cup lightly cooked broccoli
1 green pepper, chopped
1/2 cup snow peas
2 celery stalks, chopped
Tahini Dressing
1/2 cup tahini
2 tbsp sesame oil
1 tbsp fresh ginger
2 garlic cloves
1 tbsp tamari (organic soy sauce)
2 tbsp fresh parsley
Mix together the Tahini Dressing ingredients in a food processor or blender. Toss with the Tahini Quinoa ingredients.
Store both salads in an air tight container for up to 5 days.
3hydrocodone
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