Summer Quinoa Salad

Hey friends! So I’ve finally moved into my new apartment in North Vancouver and I’m feeling a little more settled. I’ve always being a creature of habit, but I’m really am starting to learn that home is where the heart is. I am also learning that having 4 spatulas is not important, and that lugging around 100 pairs of shoes I’ve never even worn is also very ridiculous. So out with the old and in with the new, yah feel? Spring time is such a great time to start fresh and to ease into new routines and habits. Moving to North Vancouver has allowed me to be closer to my roots, to the forest and the mountains. It has allowed to spend less time commuting from the other side of town, which means more yoga classes and spending time on the blog. I have also embarked on a little detox plan with my partner this month, which you can read about in my last post here. This salad is an awesome addition to the plan, by the way. I think I ate it at least 3 times a week last summer, it’s just that good! Plus it holds really well in the fridge. Anyways, enough about me and onto the real reason we’re all here: Summer Quinoa Salad. Yes, please!

I love this salad because it is so hearty and filling. Quinoa is a complete protein and packed with fibre, keeping you satiated for longer. Mixed with fresh tomatoes, cucumber, fresh herbs, avocado and peppers give this salad a good dose of phytonutrients (eat the rainbow peeps!), making sure you are getting enough vitamins and minerals for the day. Summer is a great time to experiment with fresh and local fruits and veggies, too, so I love throwing some freshly sliced strawberries or peaches in here to mix things up. 

SUMMER QUINOA SALAD

Summer Quinoa Salad
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Prep Time
15 min
Prep Time
15 min
Ingredients
  1. 4-5 cups of cooked quinoa (I used red quinoa)
  2. 1 large avocado, cubed
  3. 1 cucumber, chopped
  4. 1 pint of cherry tomatoes, chopped
  5. 1 yellow pepper, chopped
  6. 1 red pepper, chopped
  7. 1 handful of basil, finely chopped
  8. 1 handful of mint, chopped
For the dressing
  1. 2 tbsp tahini
  2. 4 tbsp of apple cider vinegar
  3. The juice of 1 lemon
  4. 1 tbsp of maple syrup
  5. Shake of salt, pepper, and turmeric
Instructions
  1. Mix all ingredients together and serve fresh. Keep leftovers in the fridge for up to 3-4 days.
The Pure Life http://thepurelife.ca/
SUMMER QUINOA SALAD 2

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