Quinoa is now so popular. There are so many products made with quinoa and many restaurants now have quinoa on their menu. There is a reason why this “grain” is so popular. First of all, quinoa is not a grain but a seed from a vegetable related to Swiss chard, spinach and beets. Because it’s not a grain, it’s also gluten-free, and it even has a low glycemic index. Quinoa is also alkaline forming, and is a good source of complete proteins, fiver, vitamin E, iron, magnesium and potassium. Not only is quinoa a health food, but it also tastes great and it’s easy to prepare.
I made this quinoa salad with sprouted tricolor quinoa that I bought in a health food store. There are so many different types of quinoa and the color doesn’t really matter unless it has a role in the meal you will prepare. I like to use sprouted quinoa as it’s easier to digest and absorb, but regular quinoa is just as fine. Make sure you rinse it very well under running water before cooking it. It doesn’t require any soaking, unless you want to sprout it at home.
This quinoa salad is made with arugula, green onions, baby tomatoes, avocado, shredded carrots, walnuts and goat cheese, and is tossed in a honey dijon dressing. I used raw honey as it’s a healing food and since commercial honey is not really honey but just sugar. It’s a very delicious and colorful salad. It really makes a great lunch.
This recipe makes 2 servings. If you are vegan or dairy-free, feel free to omit the cheese. I don’t eat a lot of cheese but I will do occasionally. I believe that everything is good in moderation, unless a certain type of food makes you sick.
- 1 cup cooked quinoa, cooled
- 2 cups arugula, packed
- 2 green onions,
- ⅓ cup crumbled goat cheese
- 1 medium carrot, shredded
- 5-6 baby tomatoes, cut in half
- 1 small avocado, diced
- ¼ cup chopped walnuts
- 2 tbsp olive oil
- 1 lemon, juice
- ½ tsp Dijon mustard
- 1 tbsp raw honey
- ¼ tsp sea salt
- Pinch black pepper
- If your quinoa is cooked already, go to step 2. If not, make your quinoa by bringing to a boil 1 cup of water. Then, add ½ cup rinsed quinoa and a pinch of salt, reduce heat to low, cover and let it simmer for about 20 minutes or until the water has been absorbed. Allow to cool in the refrigerator.
- Make the dressing: In a small blender or in a bowl, mix all ingredients until well combined. Reserve.
- In a large bowl, combine quinoa, arugula, goat cheese, carrot, tomatoes, avocado and walnuts. Pour desired amount of dressing, mix and serve.