Sunshine Quinoa Salad

Spring is in the air, and quinoa is a perfect spring food (not to mention, a perfect protein!) Classified by the United Nations as a supercrop, quinoa contains a balanced set of essential amino acids, is a good source of dietary fiber and phosphorus and is high in magnesium and iron. We think this refreshing recipe will get you in the mood for brighter days.

3 oranges, peeled, segmented, and cut into bite-sized pieces
1 cup baby carrots, sliced thin
2 cups cooked quinoa
3 tbs. fresh lime juice
1/4 cup fresh mint, chopped
lettuce leaves

for the dressing:
2 tbs. olive oil
3 tbs. orange juice
2 tsp. grainy mustard
1 tbs. agave

Wash the quinoa
Put the washed quinoa in a small pan. Cover with water and cook until soft, about 10 minutes.
Meanwhile, peel and finely slice the baby carrots.
Chop the mint and make the salad dressing.
When the quinoa is cooked, drain and place in a serving bow.
Put the quinoa in the refrigerator to cool down.
After 10 minutes- half an hour the quinoa is cool and you can add all the ingredients together.
Mix well and return to the refrigerator to season.
Serve the salad on a bed of lettuce, or alternatively in orange cups with a garnish of mint leaves.

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