I am so beyond excited to share this beautiful quinoa salad with you guys! It’s so delicious & so full of nutrition, you’ll be making it on repeat, seriously!
I honestly don’t even know how I come up with these quinoa salad recipes. I legit sit in front of the pot of freshly made fluffy quinoa & ponder about what I’m in the mood for these days. And suddenly, there I am, throwing tons of nuts, seeds, dried fruit & superfoods into a massive bowl… BUT ONLY ONCE THE QUINOA COOLS OFF! I always make sure to make my quinoa a little before I plan to prepare my salad because adding the crunchy veggies & nuts to a bowl of sizzling quinoa will turn them soggy & I ain’t down.
I used organic sprouted quinoa for this recipe. As you guys know, sprouted grains are more nutritious than their whole grain or refined counterparts because the sprouting process removes enzyme inhibitors. This makes them easier for the body to digest & absorb, enhances vitamin, mineral & fibre content & ensures that we’re actually getting the full benefits of the nutrients found in the grains. So yep, this salad is easy on your digestive tract, full of nutrients, vitamins & minerals & a great way for you to get in a good dose of fibre & plant protein!
Here’s a little teaser for what’s in this babe of a salad:
- sprouted tri-colour quinoa
- organic dried mulberries
- green & red onion
- bell pepper
- psyllium husks for fibre
- raw shelled hemp seeds or omega fatty acids, complete & easily digestible plant protein & fibre
- cucumber chunks
- a delicious light lemon apple cider & black sesame seed dressing
Oh right, ABOUT THAT DRESSING… you guys know that I’m a huge fan of citrusy & zesty dressings & I always like to add a little touch to them, whether it be in the form of seeds, spices or adding some spice or savouriness with Sriracha, chilli flakes or Dijon mustard. Sometimes, I’ll add in some maple syrup or honey for a touch of sweetness to complement all the other flavours, but this time, I added in some black sesame seeds & OHMAHGAWD, THE WAY THEY BLEND WITH THE LEMON! This dressing will have you at HELLO!
BTW, while we’re at it, let’s talk about mulberries for a sec.
Mulberries are filled with iron, riboflavin (a B-complex vitamin), vitamin K & C, potassium, phosphorus & calcium, as well as a significant amount of fibre & tons of antioxidants & phytonutrients! They are great for boosting immunity, healing the body from the inside out, strengthening bones, preventing fatigue & energy slumps, maintaining healthy blood pressure & a healthy heart, glowy skin, boosting collagen production & straightening muscle tissue & joints. Their fibre content makes them great to add to salads, yogurts or oatmeal for a satisfying, filling & gut-healing, digestive-boosting perk!
FOR THE SALAD:
- 1 cup organic sprouted quinoa, cooked
- 1/4 cup dried organic mulberries
- 1-2 green onions, diced
- 1 small red onion, diced
- 1/2 bell pepper, diced
- 2 tbsp. psyllium husks
- 2 tbsp. hemp seeds
- 1 medium cucumber, diced
FOR THE DRESSING:
- 1/4 cup raw organic apple cider vinegar
- Juice of 2 fresh lemons
- 1 tbsp. raw organic Dijon mustard
- 1..5 tsp. garlic powder
- 1 tsp. turmeric
- 2 heaping tbsp. black sesame seeds
- Sea salt & black pepper to taste
- OPTIONAL: 1 tbsp. pure organic maple syrup, coconut flower syrup or yacon syrup
- TOPPING: Sesame seeds
- Cook your quinoa according to package directions.
- While the quinoa is cooking, prepare & chop your other veggies.
- Add the veggies to the bowl of cooled off quinoa.
- In a small bowl, add all the dressing ingredients & whisk to combine.
- Pour the dressing over the bowl of quinoa, veggies & seeds & toss until all the ingredients are coated in the dressing.
- Top with more sesame seeds & ENJOY!