Sometimes salads can be so delicious that they can replace a whole meal. Besides, a salad can be considered a full meal, as long as we add the appropriate ingredients.
I love to make a rich salad, with lots of fresh vegetables and seasonal fruits, to add to it a source of protein and virgin Greek organic olive oil so I have a full healthy meal.
Today, we will make a wonderful salad with fresh vegetables, fresh seasonal fruits and my favourite quinoa.
Quinoa belongs to the class of pseudo-cereals and cultivated in distant Andes. It is very rich in vitamins and trace elements, does not contain gluten and can substitute rice for our diet. It has high protein content (12-18%), fiber, potassium, magnesium, iron, zinc, B complex vitamins. It is highly digestible and has a low glycemic index. It is consumed purely as an accompaniment to our dishes (eg meat, fish). However, I love to add it to salads or to have it as a main ingredient in a cold salad. With little imagination, quinoa can make the best and most nutritious dishes. It is a balanced and complete food.
In our salad, we will combine quinoa with seasonal fruits, such as pomegranate and tangerine. Both are slightly acidic and fit great in salads and cold plates. We do not need to mention the nutrition value of these two fruits. Pomegranate is, not only very tasty but also very rich in antioxidants, potassium, magnesium and vitamin C.
My favorite tangerine on the other hand, is rich in vitamin C, vitamin A, potassium and calcium and gives a sense of freshness to our salad. It also helps the absorption of iron (from quinoa) due to its high vitamin C content.
Finally, we will add chopped almonds and we will give an extra refreshing flavor by adding some of my favorite dressing with orange peel with gotz-beiri and asteroids anise!
For the salad, you'll need:
- 1 cup of quinoa tea
- 1 cup of fresh vegetables - spinach, rocket
- 1 shredded carrot
- 1 cup of pomegranate seeds
- 2 small tangerines –without pits and peels
- ½ green onion, chopped
- 1 and soup fresh parsley
- 1 and soup fresh collarbird
- ½ cup chopped unleavened almonds
- Zest of one lemon
- Salt and pepper to taste
For the dressing you'll need:
- ½ cup organic extra virgin olive oil
- Juice of a lemon
- 2 tbsp. orange pepper with gobi-beiri and star anise.
- Rinse the quinoa, strain and boil in hot water (you can add chicken broth for extra flavor) in a 1: 2 ratio for about 10-15 minutes, on medium heat. If necessary, strain at the end of cooking.
- In the meantime, prepare in a large bowl all the vegetables, onion, pomegranate, mandarin and almonds.
- When ready, add the quinoa (allow cool for 10 minutes before adding to the bowl).
- Add the dressing
- Enjoy a great meal.
Type: You can enrich your recipe with pieces of roasted chicken or grated goat cheese.
Enjoy your amazing salad!
Molecular biologist - nutritionist