Photo Credit: Health is Wealth Photos.
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This is indeed a delightful summer salad with a great deal of nutrition. The almonds add the perfect crunchy texture and the strawberries make it exactly the right flavour for the warm weather season.
Consider a homemade vegetable stock to cook the quinoa in, it will add immeasurably to the flavour. Simply add a coarsely chopped yellow onion, carrots, garlic and celery to 2 cups of water, some salt and pepper and a bay leaf to season it and boil until the flavour of the vegetables have infused the water. Strain the vegetables out and you're ready to cook the quinoa.
Ingredients:
- 1/2 lb. baby spinach
- 2 cups vegetable stock
- 1 cup quinoa
- 2 avocados, pitted, peeled and cut into small pieces
- 1 large mango, peeled and diced
- 7-8 strawberries, sliced lengthwise
- 1/4 cup sliced almonds
- 1/4 cup diced red onion
- 1/4 cup extra virgin olive oil
- 1/8 cup balsamic vinegar
- 2 cloves garlic
- salt and pepper to taste
Photo Credit: Health is Wealth Photos.
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- Place quinoa in a mesh strainer and rinse well. Cook with the vegetable stock in a saucepan, bring to a boil then cover and simmer until the water has been absorbed and there is a ring of quinoa around the edge of the pan (about 10-15 minutes).
- Stir the quinoa and let stand, covered for 15 minutes.
- Transfer the quinoa to a large bowl and let cool.
- Thoroughly rinse the baby spinach and place in a large salad bowl.
- Add the quinoa.
- Add the avocado, mango and strawberries.
- Add the diced almonds and red onion.
- In a small bowl crush the garlic cloves and add the olive oil and balsamic vinegar, season with salt and pepper and whisk.
- Drizzle onto the salad as you gently toss it, coating the spinach leaves thoroughly.
Bon appétit!
Photo Credit: Health is Wealth Photos.
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