Healthy Quinoa Salad with Mixed Veggies - Recipe

This salad can be a perfect dish while enjoying the long weekend in the cottage. 

Quinoa is considered a whole grain and is a part of anti-inflammatory food. This grain is a good vegetarian source of vitamins, protein, mineral and fiber. Enjoy!

Ingredients

Serves: 5

Salad

·         2 cups cooked quinoa

·         3 green onions, chopped finely

·         1 cup Napa cabbage or spinach chopped finely

·         ¼ cup mushrooms, sautéed, sliced thinly

·         ½ cup Greek feta cheese for garnishing

Dressing

·         1 tablespoon organic raw apple cider vinegar (Bragg)

·         1 lemon, freshly squeezed

·         3 tablespoons olive oil, organic and cold press

·         1 teaspoon raw honey

·         1-2 clove garlic, minced

Instructions

1.      Place all ingredients in large bowl and mix.

2.      In a small bowl, mix together ingredients for dressing.

3.      Pour dressing over the quinoa and veggies.

4.      Serve immediately.

Cooking Tips:

1.       Rinse quinoa before cooking. This will remove a bitter or soapy aftertaste when cooked. 

2.       Toast quinoa in a skillet. Toast quinoa with coconut oil for a few minutes over low fire to bring out more of its nutty flavor.

3.       Instead of water, cook quinoa in chicken, mushroom, or vegetable broth.

4.       Add flavor with different herbs and spices according to your liking. E.g. rosemary, a clove of smashed and chopped garlic, or a dash of Himalayan salt and pepper.

5.       Use a clean fork to separate and fluff up quinoa after cooking.

6.       Do not overcook. Nobody likes mushy quinoa, or worse, quinoa that sticks to the bottom of the pan.

Remove excess water. After cooking, you can remove the remaining liquid by draining it using a fine mesh strainer, or by opening the lid of your pot and allowing it to evaporate.

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