The following recipe follows the new plate guidelines. This recipe offers a combination of fruits (mango, cranberry), vegetables (celery, lettuce), grains (quinoa), and protein (pumpkin seeds, quinoa) and no dairy sidebar to make this meal light and satisfying.
Rinse the quinoa well under running water (run water for a good 20 seconds). Dry roast in the saucepan before adding the water to alkalinize the grain.
Quinoa Salad (3 Servings)
1/2 cup quinoa
1 cup water
large pinch of salt good
1/2 cup mango, chopped
1/3 cup celery, chopped
3T pumpkin seeds, lightly roasted
1T mint, chopped
3T dried cranberries
lettuce to garnish
T=Tablespoon
t= teaspoon
Dressing
4T olive oil
2T lemon juice, freshly squeezed
1/4t salt
1t honey
1/8t red pepper flakes
Dry roast in a saucepan, then add the water and salt. Bring to the boil, cover with a lid and simmer gently for 15 minutes. Allow the cooked quinoa to sit, covered in the pan, for 5 minutes before turning into a bowl to cool.
When the quinoa is at room temperature add the prepared mango, celery, mint and cranberries. Combine the dressing ingredients in a small bowl, whisk it all together and poor over the combined salad. Stir thoroughly. Fold in the pumpkin seeds at the time of serving. Letting the salad sit for 30 minutes enhances the flavors.
Serve, give thanks and enjoy!
Namaste,
Sydney