This “salad” is full of so many textures and flavors, plus, you get to put a whole bunch of veggies, tons of fruits as well as a decent amount of protein, which can be found in the quinoa and almonds, into your tummy.
Breakfast Quinoa Salad Recipe
INGREDIENTS
1 cup/250ml/185g leftover cooked quinoa, cooled
1 ripe avocado, diced
1 Granny Smith apple, diced
1 jalapeno pepper, seeded, membrane removed, finely chopped
1 cup/250ml100g fresh blueberries
1 cup/250ml 165g mango cubes (I used frozen)
1 cup/250ml/125g fresh raspberries
2 collard leaves, shredded
¼ cup/60ml fresh parsley, chopped
¼ cup/60ml fresh mint, chopped
Vinaigrette
2 tablespoons/30ml cidaer vinegar
½ teaspoon/2ml salt
¼ teaspoon/1ml black pepper
2 tablespoon/30ml fresh ginger, grated
1 tablespoon/15ml liquid unpasteurized honey
juice of one lime
Garnish ideas
Low fat cottage cheese
Fat free Greek yogurt
Unpasteurized liquid honey
Toasted sliced almonds
Toasted coconut shavings
INSTRUCTIONS
If you don’t have any leftover cooked quinoa, you’ll need to cook some of that first. To get the required cup, bring 1 cup/250ml of water to a boil. Meanwhile, in a fine meshed sieve, rinse ½ cup of quinoa under running water until it no longer “foams” at the surface.
Add to boiling water, bring back to the boil then lower heat, cover and simmer for about 8-10 minutes, until all the water is evaporated. Allow to cool completely.
In a small mixing bowl, add all the ingredients of the vinaigrette and whisk until well incorporated. Set aside.
Add the rest of the ingredients to a large mixing bowl, pour vinaigrette in and give all that a good stir until all the ingredients are well combined.
Serve immediately or leave in the fridge for a few hours to allow flavors to develop.
Garnish as desired.
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