Saturday, August 6, 2011

Healthy Eating:{Vegan Summer Salad}

Looking for a super healthy salad?!
Not only is this salad beautiful in color, it tastes great!
This salad is packed with nutrition from
blueberries and spinach to white beans and Quinoa!
It is gluten and diary free also!
This recipe is adapted  from the Gluten Free Goddess 
 where you will find a treasure of recipes.

What Is Quinoa?
Pronunciation: keen-wa
Quinoa is an amino acid-rich (protein) seed that has a fluffy, creamy, slightly crunchy texture and a somewhat nutty flavor when cooked.
Commonly considered a grain, quinoa is actually a relative of leafy green vegetables like spinach and Swiss chard. It is a recently rediscovered ancient "grain" once considered "the gold of the Incas."


Recipe:


2 cups uncooked quinoa
3 cups fresh water
Pinch of sea salt, to taste
Place the quinoa, water, and sea salt in a large to medium rice cooker, and cover. Cook until all the water is evaporated and the quinoa is tender. Scoop the cooked quinoa into a large bowl and fluff with a fork. Let it cool to room temperature.

Veggies and Fruit

1.5 cups fresh blueberries, washed,

1.5 cups fresh strawberries, washed, sliced
1.5 cups diced watermelon
6 cups baby salad greens
A handful of fresh chopped herbs: cilantro, dill, parsley and mint

OUR ADD INS/CHANGES TO RECIPE:
1/2 red onion diced
1/2 can white beans
1 cup red raspberries
couple handfuls of baby spinach
We also made our salad in one bowl, instead of following the recipe directions below.
Either way, delicious!

 Drizzle extra virgin olive oil  over quinoa and toss well to coat, fluffing with a fork to separate the grains. Add the fresh squeezed lime juice and toss again. Season with cracked pepper, to taste. Taste test. Add more olive oil or lime as needed.

Add the blueberries to the quinoa, and toss lightly.

Place baby greens on plates. Add the quinoa and blueberries. Add the sliced strawberries and diced watermelon, and the fresh chopped herbs.

And any other ingredients.





                                                             Dressing:
We choose to make our own dressing and not follow the dressing recipe that is part of the salad recipe.
My Italian husband makes a very delicious vinaigrette {without measurements}of:
 olive oil, fresh garlic, red wine vinegar salt and pepper.

We really hope you are inspired to give this recipe a try and see what you think!
For more information on the health benefits of Quinoa please visit Worlds Healthiest Foods.

Remember, keep it Homespun!
Blessed is the nation whose God is the Lord;
the people He choose for His inheritance.
Psalm 33:12

{Credits}
Photos: Homespun With Love


Linking To:
UndertheTableandDreaming{nifty button}Making Monday Marvelous Linky PartyHome SavvySumo's Sweet StuffPhotobucketTodays Creative Blogall crafts Homemade Projects ~ Add Yours {8/8}The Frugal GirlshomeworkGinger SnapsSomewhat SimplePhotobucket

7 comments:

  1. LOVE THIS RECIPE! I even have everything to make it in my cupboard or refrigerator! I'm not vegan, but don't mind a great vegan dish. And I use quinoa all the time. You are right, it does have a nutty texture. Do you ever eat it like oatmeal? I adore it warm with some milk, agave and blueberries! Clicking to follow you because of your great post and your love for the Lord! Have a great Sunday! Jules

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  2. Mmmm! I love how you combined fruits and veggies. If you get a chance I would love you to link your vegan salad up to More the Merrier Monday. It lasts through Wednesday so you have plenty of time to stop by. See you there. http://diyhshp.blogspot.com/

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  3. I just tried cooking with Quinoa for the first time recently. I made Martha Stewart's Quinoa, turkey Pita with tahini sauce. It's not vegan, but SO good!

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  4. sounds fabulously yummy :) thanks for sharing!

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  5. This looks wonderful! I am pinning it! Thanks for sharing!
    -Amanda
    www.theivycottageblog.blogspot.com

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