This salad is a perfect summer-time meal, filled with colorful veggies and crunchy, tasty quinoa. Ironically, I was never a huge salad fan. And ever since becoming vegan, most people assumed that it was the only thing I could eat and did eat. Nothing could be further from the truth. At the beginning of my journey, I was super into substitutes ( and still am although aiming to reduce it a bit). I remember that for lunch I would have 5 or 6 wraps ( you read that correctly, I did not have self-control, but I would either have a small breakfast or a very small dinner ha! ) and they were full of veggies but mostly filled with vegan cheese and some sort of ‘meat’ substitute. And they were delicious.
I loved substitute patties, pies, pastry, everything! And at the thought of salad I turned up my nose and couldn’t imagine eating something so disgustingly healthy. I thought salads don’t have taste or ‘body’ and that they would make me eat again in an hour or two. But, all the books I have read and all the research I have done, told me to eat more whole foods and not be afraid of salad. Plus, eating salad doesn’t mean I cannot enjoy substitutes and more processed food in moderation.
The best thing you can do is listen to our body and if you know some foods make you feel sluggish or bloated but are delicious, just eat less of them if you are not ready to give it up. And if you do ‘give it up’and find yourself a few days, weeks or months later eating some of those food again, do not be hard on yourself when occasionally you do indulge in more processed food. As much as I believe a whole foods plant based diet is the healthiest, at the moment I cannot see myself totally giving up bread or tofu (tofu is technically processed) or savory pies. However, I do know I feel so good after eating a hearty salad so I will be looking for ways to incorporate them more into my diet and make them as tasty as possible.
So without further ado, I’m going to introduce you to a healthy quinoa salad, prepared by my partner. This is one of the salads that can transform a salad hater to a salad lover!
Ingredients (Serves 2)
- 50g black quinoa, 50g red quinoa
- 40g cherry tomatoes
- 20 g almonds
- 1 pak choy
- 1 carrot
- Half a head of broccoli
- Pumpkin seeds to serve
The grams are just rough, if you want more or less of a certain ingredient, feel free to be flexible on this, it’s your salad!
- First, boil 600ml of water. Next, Rinse the quinoa and pour into the boiling water. Reduce heat and cook slowly, put a lid to cover and stir every couple minutes. Let cook for about 20 min or until all the water has been absorbed.
- When the water has been reduced, stir quinoa again while it has been turned off from the stove. Allow to cool.
- Next, chop the cherry tomatoes. Chop (or keep whole) the almonds.
- Wash the pak choy and cut up into even squares. Sauté with garlic and chili and add salt to taste. When done, set aside and allow to cool.
- Wash the carrots and cut up into small rectangles. Season with a drop of oil and salt and pan fry or just keep fresh if you prefer it more crunchy.
- Take half a head of broccoli, wash and cut into small pieces. Boil for 2 min and cool down. When it is cool, season with salt.
- Take all the ingredients along with quinoa and mix in a mixing bowl or clean pot to make sure everything is mixed.
- Chop some herbs like basil or parsley and even mint if you like the taste. Add a bit of extra virgin olive oil. Decorate with almonds and pumpkin seeds.
Hope you enjoy this summer-time quinoa salad. Let me know how you like it!