Friday, July 26, 2013

Detox!....Rainbow Summer Quinoa Salad with Herbaceous Sauce!!

I am thinking about making this quinoa salad at least once a week.  It is detoxifying and energizing.  A great meal for lunch or dinner to kick start your week or to energize you when you are feeling lethargic.

Packed full of protein with tons of veggies and fruit!  What more can you ask for?  Give your quinoa salad a little extra element with an herbaceous sauce!

Rainbow Summer Quinoa Salad


You can serve this salad warm or cold.  Tastes great either way!  My only tip is, if you serve it warm, just lightly toss in the herb sauce or eliminate all together.  The sauce is meant to be cool and refreshing.

Another great one for a summer outdoor get together!

for the salad (serves 4 if side dish, serves 2 if for entree)
1 c dry black/white quinoa
eggplant cut into cubes
1 red bell pepper pepper sliced
1/4 c black beans
1/4 c shelled edamame (thawed)
1/4 onion sliced
1 mango cut in pieces
1 clove garlic minced
1 lemon
1 lime

Start off with cooking your quinoa.  Bring 1 c quinoa with 2 c water to a boil, then cover and simmer for 15 min or until all water is absorbed and quinoa is soft.  In meantime, saute garlic and red pepper in evoo for 2 min, then add in eggplant and saute until the eggplant is just soft enough (roughly 5 minutes). 
Take your cooked quinoa and throw in a bowl and drizzle in just enough evoo to lightly coat the grains.  Add in your sauteed garlic, red bell pepper and eggplant.  Add in your thawed edamame, black beans, onion and mango.  Squeeze in both lemon and lime and season with salt and pepper and everyday seasoning.

For the sauce:
1 tbsp evoo
2-3 tbsp water (depending on how you would like the consistensy_

throw in blender and blend until smooth.

To arrange, spoon sauce on plate and place a cup of quinoa on top!  Enjoy your heart healthy vegan and protein packed salad!

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