Hello all!
So sorry for the silence for the past couple of weeks. I have got a new job and with that some hours that take some getting used to. So my precious kitchen hours have been put on hold, but its all for the greater cause of being able to make a living, right!?
Anyhow, I have snuck in a few hours finding some yummy things for you all to try. This for example is my nutty quinoa and vegetable salad. So good, so gluten & dairy free and so vegan! I hope you all enjoy!
Ingredients
1 cup cooked quinoa (white, red or black)
1 large broccoli
2 carrots
1 zucchini
1 pack green beans
1 handful brazil nuts
1 handful walnuts
1 handful pecan nuts
2 Tbs chia
3 Tbs black sesame seeds
Dressing
1/3 cup Olive Oil
5 Tbs Tamari Soy
2 Squeezes of Agave (to taste)
1 cm of fresh ginger grated
3 Tbs Rice Vinegar
Method
Chop the raw (washed and dried) broccoli, carrots and (peeled) zucchini into small cubes. Steam the beans for a few minutes then immediately pour cold water on them and chop them into smaller pieces with the other vegetables. Feel free to add whatever veggies you have lying around your fridge. Add the vegetables to a large bowl and add the quinoa. Chop the nuts finely or add them to your Vitamix or blender and blitz quickly till they are in smaller pieces. Add them to the quinoa and vegetables. Last drizzle the chia and sesame seeds on the mixture.
In a separate bowl add all the dressing ingredients. Be careful here and add as much as you like depending on your own taste and preferences. I adore ginger so I tend to use a lot of it. The agave is just to balance it all out. However, skip it entirely should you be on a no sugar / sweet diet.
Note: I use no salt in this recipe and if you want to, then try and stick to himalayan salt it contains minerals and has health benefits.
Add the dressing to the quinoa and place in the fridge for 2 hours. Serve on its own or with salmon!
Enjoy x
