In Recipes and Nutrition

Great in the summer

Serves 6

Ingredients

  • 2 cups of water
  • 1 cup of quinoa (rinsed)
  • 1 large or 2-3 small finely diced zucchini
  • 1 finely diced rep pepper
  • 1 finely diced yellow pepper
  • 1/3 cup sunflower seeds (raw, unsalted)
  • 1/3 cup raisins
  • 2 tbsp minced fresh parsley
  • 1 tbsp minced fresh cilantro
  • Diced avocado
  • 1/3 cup fresh lemon juice (about 1-2 lemons)
  • ¼ cup olive oil
  • 1 tsp minced fresh garlic
  • ½ tsp sea salt
  • Pinch of cayenne pepper, ground cumin and ground turmeric

Quinoa Summer Salad

photo 2

Directions

  1. Cook quinoa: add 2 cups of water and 1 cup of quinoa is a small saucepan. Bring to a boil and then reduce to a simmer and cover for 20 minutes. Fluff with a fork and allow to cool.
  2. Mix diced zucchini, peppers, cilantro, parsley, sunflower seeds and raisins in a large bowl. Add the cooked quinoa (once it has cooled).
  3. Whisk the lemon juice, olive oil, garlic, salt, cayenne, cumin and turmeric in a small bowl. Pour the dressing over the salad ingredients and toss until evenly distributed.
  4. Enjoy with diced avocado (about ¼ avocado with each serving)

Recipe adapted from: Green, P., Hemming, C. (2010). Quinoa 365: the everyday superfood. Whitecap books; British Columbia. 

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