It’s summer time and I always find myself craving fresh fruits and salads when the weather is hot. I’ve been making this Quinoa salad for years, switching up the fruits with whatever I have in my kitchen. It’s very easy and makes a lot so you can keep it stored in the fridge for breakfasts or lunches for an entire week.
I start by making quinoa. 1 cup of dry quinoa with 1 ½ cups of water, bring it to a boil in the stove and then sit it on low for 15 minutes. Quinoa is my favourite superfood. It is one of the rare plant-based complete proteins, containing all the essential amino acids. It is also naturally gluten-free and contains iron, magnesium, B-Vitamins and calcium. As a vegan, I always find it difficult to keep my iron levels at an adequate level, but quinoa is high in iron, which helps my body power through tough training sessions, while giving my muscles the oxygen that they need.
After the quinoa is cooked, I take it off the heat, stir it and fluff it up, and let it sit to cool down to room temperature.
The rest is easy! I take whatever fresh, ORGANIC fruit that I have and cut it up and wash it. Today I used:
- 1 cup blueberries
- 1.5 cups strawberries
- 2 mangoes
- 2 cups of raspberries
I like to add kiwi’s and pineapple as well if I have it.
The dressing is the juice from one lime and 2 tablespoons of vegan honey, “Bee Free”. It is made from apples. You can use any sweetener you want. Adding hemp seeds could be a nice touch as well, as they stick nicely to fresh fruit.
This is a great summer dish to be enjoyed as breakfast, lunch, at a BBQ or as a snack.
Let me know what type of fruit combinations you enjoyed the most!