CURRIED QUINOA SALAD
Looking for a main course, feature salad or substantial side salad? This addictive vegetarian ‘main meal salad’ is protein and nutrient rich, abundant in healthy EFA’s and disease fighting antioxidants.
Being a full-fledged plant-strong foodie I am always looking for well balanced meals that include what I call the fab four… plant Protein, quality, whole food Carbs and Fats as well as lots of fiber. You find all this here along with lots of flavor.
For those faint of heart, fear not – curry need not be hot spicy, simply well spiced. There is a big difference and you are at the helm with the heat range in this easy to assemble salad.
PS - The specific product brands suggested are superior in quality; taste and nutrient count for all products are not created equal so source out the suggested items for increased flavor and nourishment.
INGREDIENTS:
1½ cups of uncooked quinoa, well rinsed and drained
1-15 oz can of organic black beans, well rinsed (High in fiber, molybdenum, and antioxidants)
1 large red onion, chopped
1 cup fresh cilantro, snipped
1/2 cup fresh parsley, chopped or snipped
1 large red pepper, diced Quinoa is a gluten free grain rich in all 9 essential amino acids, fibre,
2 large tomatoes, diced magnesium, iron, potassium, phosphorous, calcium and B vitamins.
½ cup organic apricots, snipped into slivers
VINAIGRETTE:
1 tsp each garlic and fresh ginger, minced or shredded Rich in Anti-bacterial, Anti-viral and Anti-inflammatory properties
1 cup freshly squeezed orange juice, organic (Zest first, reserve for garnish)
4 tsp curry paste; 1 tbsp powder can be substituted, to taste
3 tbsp red wine vinegar
5 tbsp Olive oil (Great source of omega 3’s and GLA)
1 – 2 tsp liquid honey (preferably raw, local and unpasteurized)
1 tsp sea salt, or to taste
Freshly ground black pepper
Garnish: cilantro
TO SERVE: a bed of greens, red pepper halves, large green leaf lettuce or radicchio, as desired. Top with cilantro.
DIRECTIONS:
This salad is great as an appetizer, a main meal or snack. Stuff veggies, Nori leaves or Ezekiel wraps for a fast food fix.
For more info on the specific products visit:
Maison Orphee and Earthly Choice and www.foodforlife.com and www.naturalfoodpantry.ca
Photo: Melissa Menzies Recipes created by Teri - www.terigentes.com
Looking for a main course, feature salad or substantial side salad? This addictive vegetarian ‘main meal salad’ is protein and nutrient rich, abundant in healthy EFA’s and disease fighting antioxidants.
Being a full-fledged plant-strong foodie I am always looking for well balanced meals that include what I call the fab four… plant Protein, quality, whole food Carbs and Fats as well as lots of fiber. You find all this here along with lots of flavor.
For those faint of heart, fear not – curry need not be hot spicy, simply well spiced. There is a big difference and you are at the helm with the heat range in this easy to assemble salad.
PS - The specific product brands suggested are superior in quality; taste and nutrient count for all products are not created equal so source out the suggested items for increased flavor and nourishment.
- Main course salad
- Vegan, gluten, soy, nut, grain free
- Serves approx 8
INGREDIENTS:
1½ cups of uncooked quinoa, well rinsed and drained
1-15 oz can of organic black beans, well rinsed (High in fiber, molybdenum, and antioxidants)
1 large red onion, chopped
1 cup fresh cilantro, snipped
1/2 cup fresh parsley, chopped or snipped
1 large red pepper, diced Quinoa is a gluten free grain rich in all 9 essential amino acids, fibre,
2 large tomatoes, diced magnesium, iron, potassium, phosphorous, calcium and B vitamins.
½ cup organic apricots, snipped into slivers
VINAIGRETTE:
1 tsp each garlic and fresh ginger, minced or shredded Rich in Anti-bacterial, Anti-viral and Anti-inflammatory properties
1 cup freshly squeezed orange juice, organic (Zest first, reserve for garnish)
4 tsp curry paste; 1 tbsp powder can be substituted, to taste
3 tbsp red wine vinegar
5 tbsp Olive oil (Great source of omega 3’s and GLA)
1 – 2 tsp liquid honey (preferably raw, local and unpasteurized)
1 tsp sea salt, or to taste
Freshly ground black pepper
Garnish: cilantro
TO SERVE: a bed of greens, red pepper halves, large green leaf lettuce or radicchio, as desired. Top with cilantro.
DIRECTIONS:
- Measure one and a half cups of water into a saucepan. Add rinsed quinoa and bring to a boil over high heat. Reduce heat, cover and simmer for approx. 10 minutes, or until water is absorbed. Set aside.
- Meanwhile, prepare the vinaigrette by mixing the ingredients together in a small jar with a lid. Shake well to combine. Taste and adjust seasonings.
- Assemble the salad once quinoa has cooled by tossing the prepared veggies, quinoa and dressing in a large bowl. Chill until serving time, at least 1 hour.
- Serve the salad pilaf in a large lettuce or radicchio leaf and garnish with cilantro, sprouts and orange zest.
This salad is great as an appetizer, a main meal or snack. Stuff veggies, Nori leaves or Ezekiel wraps for a fast food fix.
For more info on the specific products visit:
Maison Orphee and Earthly Choice and www.foodforlife.com and www.naturalfoodpantry.ca
Photo: Melissa Menzies Recipes created by Teri - www.terigentes.com