Quinoa Salad An Extraordinary Heart-Healthy Dish
Quinoa Salad An Extraordinary Heart-Healthy Dish: Quinoa Salad is an extraordinary heart-solid dish since it is a decent wellspring of dietary fiber, phosphorous and magnesium. To round it full scale, quinoa is without gluten, making it kinder on the stomach related tract. In this manner, with these unfathomable segments, it is anything but difficult to perceive any reason why quinoa has been named a “superfood”.
This salad is a high protein, low-fat Super Power. With quinoa, organic beets (various colors), balsamic vinegar, cucumber, greens of your choice, and flat-leaf parsley, thus this salad is perfect for a post-workout meal. Check out our other healthy Mediterranean Salad option.
Rinse quinoa. Cook on the stove top with 2 1/2 cups of water and 1/8 tsp of sea salt for 15-20 minutes until tender. Remove from heat, let stand 10 minutes, transfer to a bowl, cover and refrigerate about 2 hours.
Cook beets and kohlrabi–first scrub well and peel the kohlrabi. This can be done 3 ways. 1. Boil in 1 in of water and salt until tender. 2. Steam until tender (in a steamer or steam basket over a pan of water) or 3. Roasting. Cut up beets and kohlrabi, rub with enough coconut oil or butter to just cover, roast at 350 until tender. Allow to cool.
In a small bowl, mix balsamic vinegar, lemon juice, salt, and pepper to taste. Slowly whisk in olive oil.
In a large bowl, combine quinoa, beets, kohlrabi, cucumber, tomatoes, greens and parsley. Toss in dressing.