Firstly, I apologize for not posting anything within the past little while. My new apartment didn’t have the internet connected, but enough of that. HERE WE GO!
I made this salad for a school lunch. It’s packed with power, that’s for sure. The quinoa, avocado and edamame work awesomely with the tahini dressing!
QUINOA SALAD (serves 2 huge lunches or 4 smaller portions)
- 1/2 cup uncooked quinoa
- 1 cup water
- 1 shallot, sliced
- 1 tablespoon coconut oil
- 1/2 cup shredded zucchini
- 1/2 cup shredded carrot
- 1/4 cup frozen edamame
- 1/2 an avocado, diced
- 1/2 of a cucumber, chopped
- 1 green onion, chopped
- 1/4 cup fresh mint, chopped
- 1/4 cup fresh basil, chopped
- 1/4 cup fresh parsley, chopped
- 3 tablespoons tahini
- 2 tablespoon lemon juice
- 1 tablespoon lime juice
- 1 tablespoon olive oil
- 1 teaspoon Dijon mustard
- 1 clove garlic, minced
- optional squirt of sriracha (or preferred hot sauce)
- a hefty tablespoon of seed of choice (hemp, sunflower and pumpkin work well!)
- pinch of sprouts (I used broccoli)
In a medium pot bring the water to a boil and add the quinoa. Cook covered for 20 minutes (check every 5 minutes to see if there is enough water and adjust accordingly)
Meanwhile, in a small saucepan caramelize the sliced shallots on low heat (about 20 minutes or until translucent and sweet smelling).
In a large bowl, combine the zucchini, carrot, edamame, avocado, cucumber and green onion with the mint, basil and parsley.
For the dressing, whisk the tahini, lemon and lime juice, Dijon, garlic and sriracha.
Allow the cooked quinoa to cool for at least ten minutes (to prevent the herbs from wilting too much). Add the shallots to the quinoa and let sit for another five minutes (the quinoa will absorb the sweet flavours of the shallots). Mix the quinoa and shallots into the veggies. Add in the dressing and mix until fully covered.
Add the handful of seeds for garnish (and an extra power boost!)
Feel free to chop up a tomato into this!