In Terms Of Health

What you add to your salad will depend on what you have in your garden or fridge to put in.

Ingredients

Today’s society is plagued by obesity-related diseases. Heart disease is directly linked to the clogging up of your arteries from the cholesterol, saturated and lethal trans fats your body absorbs when eating high fat and high cholesterol diets. Studies have found that by reducing Cholesterol you can radically reduce the risk of heart disease. In fact there are no documented cases of heart attacks in people whose cholesterol levels are as low as those who follow a non-meat eating diet for example, which is a fairly compelling statistic.

1 cup of quinoa
2 cups of water
1 large carrot
1 sweet pepper
½ cup sweetcorn
8 small radishes
Low fat Mayonnaise or Extra Virgin Olive Oil To Dress

Method

Firstly rinse the quinoa under a tap to ensure the saponin coating is completely removed. If you do not then the salad will taste slightly bitter. Then boil it in the water for 10 minutes or until all the water is absorbed.

Allow it to cool for an hour.
Slice or grate the carrot
Rinse the sweetcorn seeds
Chop or slice the sweet pepper
Chop up the radishes

Now mix in all the ingredients with the cooled quinoa and add your preferred dressing. If you are serving your salad immediately then the dressing is optional. You will find that it keeps better in the fridge if you use a salad dressing of some kind. So you can make double and use it over 2 days.

You can serve your salad with meat slices or simply eat it on its own. As it is a complete protein it makes a completely nutritious meal on its own. You can also top it with a sprinkling of raw quinoa sprouts making it doubly nutritious.

Please find more about How To Cook Black Quinoa.