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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 8 |
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A delicious way to incorporate raw food into your diet. The high-protein quinoa takes the place of meat and the raw veggies are delicious! Ingredients:
one cup quinoa (before cooking) |
two large roma tomatoes, diced |
one cucumber, seeded and diced |
a small red onion/several green onions (or both), diced/sliced thin |
a cup or so of red cabbage, diced |
lots of garlic (6-8 cloves or more), minced |
a big handful of fresh mint, chopped |
3-4 carrots, peeled and diced |
half a bunch of parsley, chopped |
extra virgin olive oil |
the juice of two lemons |
sea or kosher salt |
freshly ground pepper |
Directions:
1. Cook one cup of quinoa in two cups of water. We mix white & red together, but you can do either/or. Remember that the red takes a bit longer...like, 25-30 minutes instead of 20.. If it's white/red mixed, it only takes about twenty. Let the quinoa cool.
2. Finely chop all of the veggies. Mix all of that together with the cooled quinoa. Drizzle the entire mixture very liberally with olive oil, mix well, then add the juice of about 2 lemons, salt & pepper. Toss & enjoy!
3. Variations:
4. Instead of fresh mint, add a couple teaspoons of dried mint to the lemon juice & let it soak before blending it with the veggie mix.
5. Experiment with other veggies...bell pepper, radishes, zucchini, broccoli, cauliflower, carrots...whatever...
6. I also like to add a half cup or so of hemp seeds to increase the protein content & omegas. You can also add in some hemp oil or ground flax seed/flax oil to make this salad even more nourishing. It's some of the best tasting medicine you'll ever ingest!
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