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Very Veggie features a weekly recipe that showcases the best in vegetarian, sometimes vegan, dishes, with helpful cooking and ingredient tips and tricks.
Quinoa is one of the simplest grains to make and one of the simplest grains to digest. It is incredibly nutrient dense, providing the body with a complete protein and with trace minerals like iron, calcium and vitamin B.
|Ingredients:1 cup quinoa, rinsed well
2 cups water
1/2 tsp Himalayan rock salt
2 celery stalks, finely chopped
2 scallions, thinly sliced
3 large carrots, thinly sliced
1/3 cup parsley, minced
1/4 cup arame seaweed, soaked in water for 15 minutes
1 avocado, peeled, pitted and diced
1/4 cup sunflower seeds
1/4 cup olive oil
2 tbsp tahini
1 tbsp maple syrup
1 tbsp apple cider vinegar
1 clove garlic, grated
Sea salt and pepper, to taste
Preheat oven to 350°F (175°C)
1. To cook quinoa, use a two-to-one ratio of water to grain. Bring water to a boil, pour in quinoa, and simmer for 5 to 7 minutes.
2.Switch off burner. Add salt, and let quinoa stand with lid on for another 5 minutes.
3. Combine all vegetables in a large bowl. Add quinoa and mix well.
4. Whisk the olive oil, tahini, maple syrup, apple cider vinegar, and garlic together, adding salt and pepper to taste. Pour dressing over the salad. Mix well. Refrigerate until chilled.