Zesty Quinoa Salad

Quinoa Salad_4987Zesty Quinoa Salad

2 c cooked and thoroughly cooled quinoa (cool hot cooked quinoa in glass Pyrex casserole dish in freezer for approx 30-45 minutes)
2 c shredded lettuce or spinach
2 celery stalks, diced
1 small onion, diced
1 apple, diced
½ c fresh cilantro, finely chopped
½ c peas
1 tsp chili sauce (optional)
½ c walnuts-chopped
¼ c sunflower seeds-raw
¼ c pumpkin seeds-raw
¼ c dried cranberries
¼ c raisins
1 T dried garlic (or finely minced fresh garlic)
¼ c hemp seed

Optional though with best results: toast all seeds and dried fruit & garlic in toaster oven or in dry skillet until golden. Add ¼ c hemp seed after the mixture has been taken off the heat. Cool and store in glass jar to use later.

¼ c balsamic vinegar
¼ c Braggs sauce or light soy sauce
½ tsp Himalayan sea salt
1 tsp coarse black pepper
1 tsp chili flakes

When quinoa is cold, mix all ingredients together and serve, or can be made ahead of time & can be kept in the fridge for a couple of days.

Toasted garlic seed mix: A great topping for salads, stir fries, rice or pasta dishes!

Toasted Seed Salad Sprinkles_7128Toasted nut sprinkles:

As a salad topping, add to pasta, rice or quinoa:

My recipe:

Toast: Chopped walnuts, raw pumpkin and sunflower seeds, dried cranberries. Add hemp hearts when the nuts are toasted and are taken off the heat. Let completely cool & store in an air tight container (a glass pickle or jam jar works perfectly!)




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