If you are like me, you probably get a lot of recipes or recipe ideas from Pintrest. I am frequently disappointed at the final tastes of these recipes due to the proportions of ingredients. But this disappointment is actually good, because it gives me a chance to recreate the recipes to my own taste. Isn’t that what we do to any recipe someone gives us?
This recipe is very healthy and even gives you protein from the quinoa. Its full of fresh fruit and veggies and my husband asks for it often. You can use it as a main couse if you are vegetarian, or as a great side. It works really well with shirmp, so I sautee some in coconut oil and garlic salt to go on the side. This recipe required practically no modifications except for the amount of oil!
This salad has so many beautiful vibrant colors, I am sure you will get compiments if you take it to a ladies luncheon or pot luck and I think your husband or significant othe will love it. Maybe try to serve it as a salsa with tortilla chips to get him started!!
What aboud you? Do you have a favorite salad recipe you’d like to share? If so, let me know!
I’m posting the recipe with a few modifications and tips here.
Original recipe link at Iowa Girl Eats: http://iowagirleats.com/recipes/superfood-salad-with-lemon-vinaigrette/
Superfood Salad with Lemon Vinaigrette (by Iowa Girl Eats)
1/2 c dry quinoa
1/3 cup red onion (I usually add at least a half cup, sometimes more)
1 orange peeled and segments, chopped
1 avocado, chopped (1 large hass or 2 small)
1 cup canned black beans, rinsed and drained (look for low sodium)
1 cup pomegranate arils (about 1 pom worth. I just buy the package from Trader Joe’s and add the whole thing!)
1 cup frozen corn, thawed
1/3 c cilantro, chopped (also tastes great without this)
salt & pepper
1/4 cup lemon juice (She says 2 lemons, but I have never needed more than one. USE FRESH)
2 garlic cloves, microplaned or finely minced
dash of sweetener (agave nectar, stevia or white sugar) (I have tried both 1 squirt of agave nectar and 1 packet of stevia in the raw and they work equally well)
salt and pepper (I omit)
6 Tbs extra vigin olive oil (I have never used more than 3!! I think any more and it would be too oily for my taste.)
Cook quinoa according to package directions. Set aside to cool (I think this can be improved upon by cooking for quinoa in 1 can of low sodium chicken broth or adding a little kosher salt to the cooking water. I omit all added salt when I do this.)
For the Lemon Vinaigrette: combine all ingredients ina jar with a tight fitting lid, and shake to combine. Or, add lemon juice, garlic, sweetener, salt and pepper into a small bowl and wisk in oil.
Combine cooled quinoa with onion, orange segments, avocado, beans, pomegranate arils, corn cilantro, salt and pepper. Pour lemon vinagrette over the salade and stir to combine. Serve cold or at room temperature.