Skip to main content

Summery quinoa salad


Revered by the ancient Incas as the "mother grain", quinoa (pronounced keen-wa) is quickly becoming the hot new superfood. Sown seasonally by the Incan emperor with a gold shovel, quinoa has always provided those who enjoy it with its many health benefits. Incan armies were sustained by a diet high in quinoa. Those in Peru, Chile and Bolica cultivated it also for its nutritional value.

Although often associated with grains, quinoa is actually a seed related to leafy greens, including spinach and swiss chard. This gluten-free food is fluffy and chewy in texture, subtley nutty in flavour and has an impressive nutritional profile:
  • a complete protein, it contains all nine essential amino acids neede for tissue development
  • excellent source of dietary fibre, iron, magnesium and copper
A bitter coating consisting of Saponins keeps birds and other animals from chowing down on the crops. For this reason, and also because little stones and bits of dirts can be transported with it to your local grocery store, you may want to give it a good rinsing before you enjoy it. Some also roast it very lightly in a frying pan to accentuate the nutty flavour. Personally, I'm way too lazy for that.

Quinoa is super easy and fast to cook, taking only about 10-15 minutes. It's also a versatile food. Warm and sweetened with a bit of agave or honey, it can be enjoyed as a breakfast cereal. As an alternative for rice, it's an excellent base for stew or curry. Cold, it's lovely atop a green salad - or as a salad in and of its self.

My mom is somewhat an expert at making salads that go beyond your standard green lettuce fare. Her salads have always been among my favourite foods, combining intricate blends of flavours and being incredibly healthy. Inspired by her boundless imagination when it comes to finding delicious and creative new combinations of flavours and textures, this dish was made.

2/3 cup brown quinoa, cooked
1 can chick peas, drained and rinsed well
1 avocado chopped
1/2 cucumber, chopped
2 tomatoes, chopped
1/2 can black olives, sliced
pinch salt
pinch cayenne

Mix all ingredients together and dress with an olive oil/balsamic vinagrette or miso dressing.

miso dressing
1 tbsp mellow yellow miso
2 tbsp olive oil
3 tbsp water

mix well

enjoy!

xoxo

Comments

Popular posts from this blog

Raw vegan meal plan (Day 2) and raw vegan tacos (or, my new obsession)

I've moved! Visit my new home Make Life Beautiful for more recipes and healthy living tips. Don't forget to update your bookmarks!
I'm building my meal plan to allow for leftovers, because in any meal plan, really, leftovers are kind of needed to get by timewise.

A note on raw eating...I am trying to achieve a high raw lifestyle, meaning that 90-95% of what I'm eating is raw. However, when it comes to spices and oils and tamari, I am often not opting for the raw versions. For spices and oils, this is a matter of accessibility (other than coconut oil, which is easy and inexpensive to acquire); although I am going to try to find and use more whole versions of the spices (like the tumeric root and cardamon pods, for instance), it will still be very hard to determine whether these are raw. For tamari, this is because nama shoyu (the raw version) contains gluten, which I am allergic to. Now, you could go with bragg's soy sauce-like product, but I don't use enough o…

Make your own raw tahini and cheesy tahini broccoli recipe

I've moved! Visit my new home Make Life Beautiful for more recipes and healthy living tips. Don't forget to update your bookmarks xoxo Broccoli smothered in cheesy tahini sauce
I already toted the many amazing benefits of sesame seeds here so we'll skip that part in this post and go straight to the awesomeness that is tahini.

Raw tahini is delightfully easy, and inexpensive, to make. And you can do such awesome things with it! I personally love using tahini as salad dressing. And when I discovered you could make a delicious cheese sauce with it...!! You can't really tell from the photo, but this makes a deliciously creamy and cheesy sauce that you can use on zucchini linguine, or for kale chips, or really just about anywhere that cheesy goodness could go (which is pretty much anywhere). The cheesy tahini broccoli is my version of Julie Morris's awesome recipe. While you're there check out her other recipes, yum they sure do look good!

How to make raw tahini

Raw vegan chili and a raw meal plan for the lazy chef in all of us

I've moved! Visit my new blog La Belle Vie for more recipes and healthy living tips. Don't forget to update your bookmarks! Hearty bowl of raw chili
Ok, it's been a great great weekend for many reasons: went to an amazing clothing swap put on by V. A. S. T., went to my adorable niece's birthday party, attended a wonderful raw potluck (yum!!), and went to my uncle and dad's joint bday lunch at my uncle's place. And to make everything even better, there were amazing people and conversations throughout it all!

So that part has been great. Of course, all the family get togethers mean that I haven't been eating as raw as I normally do. And I'm really noticing how much better my body does when I'm eating mostly raw. I feel much more grossly full and sluggish on cooked foods. And my throat is burning as it's giving me some serious acid reflux issues. I've also been on this stupid cleanse (I bought it a long time ago and figured I had better use it …