I got this delicious recipe from a dear friend of mine. She was kind enough to make this as a vegan option at her birthday and I have to admit, it’s so much better, than any quinoa salad I’ve made.
Now that I got the recipe, I had to do a blogpost about this.
Quinoa is incredibly healthy for you and even normal supermarket have it in stock! I really love sweet quinoa – and now even savoury! I’m not just saying things, the dressing really is amazing.
Fruity, sweet, refreshing – it became definitely the summer salad of my dreams. The combination of avocado and quinoa is great, too. The consistency gets kind of creamy, but still chewy.
Salad doesn’t have to be boring at all and the definition of the word is clearly not ‘a plat full of lettuce’. No, salad is delicious and you can make it however you like.
One the most important things to make a good salad to me is the dressing. It can make everything taste better. I know, I’ve already said this, but tasting this dressing really blew my mind.
For all my fellow quinoa sceptics and salad disliking people, please try this out. It nurtures your body, fuel you and gives you energy to take on the day. It’s quite protein-rich, too!
I could ramble about this all day, but the important thing at the end of this is: Try it, tell me if you liked it and prepare and eat your food consciously.
Have the best day ever, hopefully with sunshine. Right now it’s constantly raining here and I can’t go to tennis because of that. But it’s okay. It allows me to get better at editing photos with Lightroom.
All the best wishes to you!
prep time: 15 minutes | cook time: 25 minutes | total time: 40 minutes | yield: 4 portions
250 g quinoa
7 tbsp mild vinegar (should taste a little sweet)
2 tbsp olive oil
2 garlic cloves, crushed
100 g arugula
2 ripe avocados
4 big tomatoes
2 bell peppers
500 ml vegetable broth
2 tsp rice syrup
1. Cook the quinoa in the vegetable broth for 15 minutes, then let it sit for another 10 minutes, until all the water is absorbed.
2. Wash the tomatoes, arugula and bell peppers and cut them into small pieces. Cut the avocado into small cubes. Combine olive oil, vinegar, rice syrup and garlic in a small bowl.
3. As soon as the quinoa has cooled down a bit, mix all ingredients a big bowl. Then proceed to eat!