I love using quinoa in salads. It gives the dish a heartiness (after all, quinoa is a complete protein) and the mild, nutty flavour combines deliciously with crisp greens, a bit of lemon juice, and your other choices of salad ingredients.
I made this Mexican-ish salad today. I say Mexican-ish because while I used capsicum, onion, tomato and avocado (all ingredients I use in any good Mexican meal), the end result was not as Mexican flavoured as I would have liked…a bit of chilli and lime juice would have fixed that, but alas, I have none.
And really, who uses lentil sprouts in Mexican food? Not really an authentic ingredient, but a tasty addition nevertheless.
I have been avidly growing my own sprouts lately. I go through phases…some weeks I will obsess about daily green smoothies, other weeks I will be baking unhealthy treats and desserts on a daily basis. These past few weeks: sprouting. I have been growing some delicious fenugreek, lentil and mung bean sprouts, all from the comfort of my kitchen sink. More about the wonderful benefits of sprouting in my next post though…
This salad made 2 lunch servings, but you can easily increase the quantities if you need to make more.
- ½ cup tricoloured quinoa
- 1 cup water
- ½ tomato
- ½ avocado
- ¼ red capsicum
- ¼ red onion
- ½ cup lentil sprouts
- ½ lemon
- Salt and pepper to taste
- Cook the quinoa in the water in a small saucepan, covered, on a low-med heat for 15 minutes or until water in absorbed.
- Meanwhile, dice the tomato, avocado, capsicum and onion.
- Place the diced vegetables into a bowl with the lentil sprouts.
- Juice the lemon, add the juice to the bowl and season with salt and pepper.
- Combine all ingredients with the cooked quinoa.
- Serve warm or chilled.
This recipe is shared at Virtual Vegan Linky Potluck.
- how do you like to use quinoa?
- are you a fan of Mexican foods?
- have you tried growing your own sprouts?