2016/07/05

COLORFUL QUINOA-VEGGIE SUMMER SALAD


I juni tog jag fram ett somrigt salladsrecept till fina Invoke Magazine. Så här blev resultatet!

// Here's a salad recipe I shared in the Invoke Magazine earlier in June.

Who doesn’t love a fresh salad in summer? During the warmer months, I love to eat a vegan salad for lunch and save the hot meals for evening. It's really easy to make a tasty salad that’s full of energy and nutrition. I usually just take whatever veggies I have at home, then add a good dressing and maybe some seeds and nuts for extra protein.

The recipe below is based on what I usually have at home. Feel free to vary the ingredients according to what you like and what you have available. For example, you could mix it up by adding fresh berries, figs, or dry roasted nuts.

Quinoa is ideal to have in salads, as it’s filling and rich in protein. One tip: cook a large batch and keep in the fridge, so that you can eat from it during the week. (I prefer to eat it cold, but you can eat it warm too, if you prefer.)

If you don’t have a spiralizer, just slice the carrots, zucchini, and beets finely. Though if you eat salad often, I recommend purchasing a spiralizer, as it's a fun way to take your salad adventures to the next level.

INGREDIENTS (ORGANIC):
Cooked quinoa
Pre-cooked black beans
Rocket (arugula)
Spiralized carrots
Spiralized zucchini
Spiralized beets
Bell pepper, chopped
Cucumber, sliced
Red onion, sliced
Sesame seeds

FOR CREAMY AVOCADO DRESSING:
1-2 portions

1 avocado
1 tbsp. lime or lemon
Himalayan salt and white pepper

To make the avocado dressing, place all ingredients in a blender and blend until smooth. Adjust seasoning to taste.

TO ASSEMBLE THE BOWLS:
Add 1/2 cup of quinoa to each bowl. Add all the veggies, spoon in the avocado dressing, sprinkle on sesame seeds, and then drizzle cold-pressed olive oil and fresh lime juice on top. Season with salt and pepper. Enjoy!

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