This salad has quickly become a favourite because of its deep flavour, nutritional qualities and the fact that it keeps for days!
Our family eats a lot of Quinoa. My son Alfie eats "Quinoa Pudding" (yoghurt, quinoa and stevia with cinnamon) whenever his mama will let him, and my husband is from Peru so he has eaten Quinoa his whole life.
I love having a bowl of cold Quinoa in the fridge to add a protein punch to any meal, and if you've been looking for a new way to eat this superfood, give this salad a try!
Because I'm eating alkaline and dairy hasn't been agreeing with me, I used coconut yoghurt (CoYo) in this recipe. You can't even taste the coconut, but you can absolutely use regular yoghurt instead.
Recipe inspired by Elizabeth Rider
Jewelled Quinoa Salad
1 cup raw Quinoa, cooked in 2 1/4 cups water until all the water has evaporated
1/4 cup raisins
1/4 cup chopped raw almonds
1/2 cup chopped raw celery
1/2 cup chopped raw carrots
Handful of parsley, finely chopped
Handful of coriander, finely chopped
1 teaspoon turmeric
1 teaspoon mild curry powder
1/3 cup coconut yoghurt
1/4 cup olive oil
1 teaspoon Himalayan salt
Combine all salad ingredients in a bowl. In a smaller bowl, whisk together the dressing ingredients and pour over salad. Mix everything together serve. Can be stored in the fridge for at least 3 days.
Enjoy! And let me know if you make it :)
Here's a delicious salad you can feel good about eating!
Following an alkaline diet has helped increase my energy levels so much, but as with any way of eating it is easy to get bored if you don't change up what you are eating. This can lead to cravings and binge eating, so I try to invent new ways of eating healthy foods. That said, when I find something I love, I tend to make it over and over again, and this salad is one of those recipes.
This salad packs a big nutritional punch, too. It includes:
Celery: Rich in Vitamin K
Broccoli: Rich in Vitamin C (when eaten raw)
Red Pepper: Rich in Antioxidants and very alkalising
Coriander: An amazing source of potassium, and helps rid your body of heavy metal toxicity
Parsley: Supports kidney function, and controls blood pressure
Turmeric: A potent anti-inflammatory
Lime juice: Super alkalising and helps bring all the flavours together
Pineapple: Great source of manganese and vitamin C
Olive oil: Healthy fat
Almonds: Protein and healthy fat
I haven't used quantities in this recipe because you can add as much or as little of each ingredient as you like. I tend to make lots so I have enough for 2 meals.
Chop up raw broccoli, celery, red pepper, coriander, pineapple, parsley and almonds. Combine in a bowl with olive oil, lime juice, fresh grated turmeric and Himalayan salt to taste. Leave to marinate for ten minutes or more and enjoy.