If you like couscous salads but are looking for something even healthier, and wheat-free this salad fits the bill. It’s light on the digestive system, but filling. The quinoa provides lots of extra protein and fiber. Like couscous quinoa cooks very quickly, so it’s an easy dish to prepare anytime.
2-3 cups cooked quinoa, cooled
1 handful of mixed salad greens, roughly chopped or torn
1 handful of fresh mint, finely chopped
1 handful of fresh parsley, finely chopped
4 large leaves spinach, roughly chopped or torn
3-4 broad beans (fava beans), or fresh peas, shelled
1/4 red or yellow bell pepper (also called capsicum), finely sliced
1 carrot, grated
handful of almonds, roughly chopped
1/2 teas ground cumin
salt and pepper to taste
1/4 cup cold pressed extra virgin olive oil
1 lemon, juiced
1 teas wheat-free tamari (can substitute shoyu soy sauce if you don’t mind wheat)
sunflower and pumpkin seeds to garnish
If you cook a bit extra quinoa than you need, you can use the leftovers the next day in this salad. Otherwise, see my article on How to cook quinoa. Make sure it’s cooled before you mix it in with the other ingredients.
Toss all salad ingredients in a large bowl until mixed thoroughly.
Pour the dressing over and toss briefly to evenly distribute it.
Garnish and serve.
This recipe uses very loose measurements because for recipes like this I encourage you to change and adapt them to your taste and the ingredients you have on hand.