This salad packs a powerful protein punch!
Quinoa is a Powerfood Vegetable Seed!
Although referred to as a grain, it is actually a seed from a vegetable related to Swiss chard, spinach and beets. Quinoa is pronounced keen-wa not kwin-o-a.
8 Health Benefits of Quinoa:
1. High quality protein with the nine essential amino acids. At 16.2 to 20 percent protein, it has is more protein than rice (7.5 percent), millet (9.9 percent) or wheat (14 percent).
2. Great source of riboflavin. Riboflavin has been shown to help reduce the frequency of attacks in migraine sufferers by improving the energy metabolism within the brain and muscle cells.
4. Antiseptic. The saponins from quinoa are used to promote healing of skin injuries in South America.
5. Not fattening! Only 172 calories per 1/4 cup dry (24 of the calories from protein and only 12 from sugars, the rest are complex carbohydrates, fiber and healthy fats).
6. Gluten-free. Since it is not related to wheat, or even a grain, it is gluten-free.
7. Alkaline-forming. Although it is not strongly alkaline-forming, it is comparable to wild rice, amaranth, and sprouted grains.
8. Smart-Carb: It is a complex carbohydrate with a low glycemic index, so it won’t spike your blood sugar.
- 1⁄2 cup white quinoa
- 1⁄2 cup black quinoa
- 1/2 cup red quinoa
- 3 1⁄2 cups water
- 1⁄4 cup walnuts, soaked & dried – crushed
- 1 cup young Thai coconut meat, thinly sliced
- 4 asparagus, cut in quarters
- 2 tbsp dill
- 1 tsp sea salt
- 1 tbsp sweet almond oil
- 1 tbsp lime juice
For the Dressing
- Soak the quinoa for 15 min in the cooking pot. Soaking helps quinoa to cook evenly, and loosens up the outer coating of saponin, which can give a bitter taste if not removed.
- If you don’t have time for a longer soaking, use hot water and soak for five minutes.
- Stir the quinoa with your hand, and carefully pour off the rinsing water, using a fine mesh strainer.
- Drain quinoa well in the strainer, transfer to the cooking pot, add 1 1/2 cups water, sweet almond oil and 1 tsp salt.
- Bring to boil, cover with a tight-fitting lid, and turn the heat down to simmer. Cook for 15 minutes.
- Remove quinoa from heat and allow to set for five minutes with the lid on. 7. Fluff quinoa gently with a fork and mix in with all other ingredients.
For the dressing
On low heat, fry the garlic for 5 minutes, pour in the orange juice and agave nectar and reduce until dark and semi glaze. Add salt. Drizzle over salad.
Choosing healthy living over dying 🙂