Quinoa Rainbow Salad (4 Servings)


Source from Organic Mama

Provided by HK BioTek Ltd.


Quinoa (pronounced ‘keen-wah’), known as the “queen of grains”, is actually a seed. It cooks up slightly crunchy with a mild nutty flavor. Some people eat it like white rice, yet it has way more nutrients. It contains all of the nine essential amino acids, making it a perfect source of protein, especially for vegetarian. It is also packed with fibre which helps lower and control blood cholesterol, omega-3 unsaturated fats which help reduce risk of heart diseases, and other nutrients such as calcium, iron, phosphorus, vitamin B complex and E. Quinoa is a versatile and easy-to-prepare ingredient that can be even added to your salads. For those who haven’t already tasted quinoa, you must try this salad recipe and you will realize you don’t have to compromise on taste for health!

Quinoa Rainbow Salad (Servings: 4)
1 cup tricolor quinoa
½ cup canned chickpea
½ cup sweet corn
1 red bell pepper (finely diced)
1 tomato (finely diced)
1 small red onion (finely diced)
1 small onion (finely diced)
¼ cup fresh parsley (chopped)
3 tablespoons apple vinegar
1 tablespoon lime juice
2 tablespoons coconut oil
handful of pine nuts
½ avocado (coarsely diced)

1. Soak 120g tricolor quinoa overnight for sprouting (or for around 6 hours).
2. Cook the tricolor quinoa with equal parts water using a rice cooker. Let it cool down after that.
3. Finely dice 1/2 red bell pepper, 1 tomato, 1 small red onion, 1 small garlic, 1/2 bowl of chick pea/kidney bean, 1 bowl of corn; and chopped some Italian parsley
4. In a large bowl, combine the ingredients prepared in Step 3
5. Add 2-3 teaspoons Organic apple cider vinegar and 2 tablespoons Organic cold-pressed extra-virgin coconut oil and toss gently
6. Top the salad with diced avocado and a handful of pine nuts. Squeeze in some lime juice before serving.