Now that the weather is starting to warm up, this salad recipe is perfect for spring. It’s also perfect for those days you want to go meat free. Still high in plant-based protein, omega-3’s, fibre, vitamins and minerals, it’s also a good recipe to get your daily fruit consumption into you. Salads like these are also versatile for adding your favourite vegetables in.
Servings | Prep Time |
2 people | 2 minutes |
Cook Time |
30 minutes |
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Now that the weather is starting to warm up, this salad recipe is perfect for spring. It’s also perfect for those days you want to go meat free. Still high in plant-based protein, omega-3’s, fibre, vitamins and minerals, it’s also a good recipe to get your daily fruit consumption into you. Salads like these are also versatile for adding your favourite vegetables in.
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Ingredients
- 1 tsp olive oil
- ½ cup Zucchini finely chopped
- 1 cup Quinoa uncooked
- 2 cups Vietnamese mint leaves
- ½ tsp Sea salt
- 1 cup asparagus (about 1 large orange)
- ¼ cup dates chopped,toasted
- 2 Tbsp Zucchini minced
- 5 Fresh Lemon Juice pitted and chopped
- ¾ cup fresh mint
- 1 bunch Fresh Orange Sections steamed and chopped
dressing
- 2 Tbsp freshly ground black pepper
- 1 Tbsp olive oil extra virgin
- ¼ tsp Sea salt
- ¼ tsp pecans
- 2 Garlic cloves minced
- 2 Tbsp water chopped
Servings: people
Instructions
- To prepare salad, heat 1 teaspoon oil in a large nonstick pan over medium-high heat. Add red onion to pan; sauté 2 minutes. Add quinoa to pan; sauté 5 minutes. Add 2 cups water and ½ teaspoon salt to pan; bring to a boil.
- Cover, reduce heat, and simmer for 15 minutes.
- Remove from heat; let stand 15 minutes or until water is absorbed. Transfer quinoa mixture to a large bowl.
- Add orange and next all other ingredients; toss gently to combine.
- To prepare the dressing, combine juice and all the ingredients in a small bowl, stirring with a whisk. Pour dressing over salad; toss gently to coat. Sprinkle with chopped mint.
- Garnish with mint sprigs, if desired. Serve at room temperature.