A colourful, plant-powered, nutrient-dense and complete protein quinoa salad that’s easy to make and delicious to enjoy for either lunch or dinner!
By: Pamela Santaluce
INGREDIENTS
4-6 servings quinoa
2 cups organic spinach, chopped
red cabbage
1/3 up chopped red or green onion
2-3 carrots
2 tbs chia-seeds
2 tbs sesame seeds
Dressing:
1/3 cup of apple-cider vinegar
½ cup olive oil
sea salt + pepper to taste
2 tbs honey mustard or 1 honey and 1 regular mustard
DIRECTIONS
ONE: Cook quinoa in salted water and set aside to cool.
TWO: Chop spinach, red cabbage and onion. Grate carrots.
THREE: In a separate bowl, mix ACV, olive oil, salt/pepper to taste and honey-mustard.
FOUR: Place quinoa at the bottom of your serving platter, layer chopped veggies over top. Pour dressing all over (adding extra olive oil if you prefer) and sprinkle a handful of chia and sesame seeds to complete.
Pamela Santaluce is a Toronto-based certified personal trainer, holistic nutritionist and healthy eating advocate. She offers holistic nutrition and writes more about health and wellness at EatFitLife.com.
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