Summer life hack: eat salad! Salads come in so many shapes, forms, flavours, ingredients … the list goes on and on. Which is why I like them so much; you have so many options to choose from. I like to bulk up my salad with quinoa, beans/lentils and pasta. In this salad I added two great ingredients quinoa and parsley. Quinoa is great for vegans and vegetarians as it is a complete protein and parsley, which is a super star, is an great source of vitamin K and vitamin C as well as a good source of vitamin A, folate and iron. Add in some great veggies, a yummy dressing et voila. A super refreshing summer salad. Let’s get into it!
1/2 cup quinoa
2 cups water
1 bunch parsley
1 yellow pepper
1/2 small red onion
2 cloves garlic, crushed
1 tbsp dijon mustard
2 tbsp olive oil
1 tbsp lemon juice
Salt and pepper to taste
Bring the water to boil and add in the quinoa and lower to a simmer and cook for 15 minutes. In the mean time finely chop the parsley and the remaining veggies to a small size (the other veggies do not need to be as fine as the parsley).
To make the salad dressing mix together the garlic, mustard, olive oil, lemon juice and the salt and pepper to taste. Set aside.
Once the quinoa is cooked let it cool down before mixing in the parsley, veggies and dressing. Serve right away. Makes 4 portions.
Tip: if your parsley is wilted trim the bottom by 1 cm and wrap in a moist cloth and stick in a vase with enough water to go up 1 cm on the parsley bunch. Keep in the fridge for about 30 minutes. You can also use this method to keep you parsley and other herbs fresher for longer but just remember to change the water on a daily basis and remember to trim the stem.