Embark on a culinary journey with our Quinoa & Veggie Delight, a dish that embodies the essence of a healthy lifestyle. This vibrant creation is not just a treat for the eyes with its kaleidoscope of colors, but it’s also a powerhouse of nutrition.

In crafting this dish, we’ve taken care to ensure that every ingredient serves a purpose, contributing not only to the flavor profile but also to the nutritional value. It’s a testament to the fact that eating well doesn’t have to be bland or boring; it can be an exciting adventure for the taste buds, full of discovery and delight.

So, why not give your body the nourishment it deserves while treating your senses to a delicious experience? Dive into our Quinoa & Veggie Delight and let each forkful remind you that healthy eating can indeed be a joyous affair.

Quinoa Salad

Prep Time

30minutes

Difficulty

Easy

Serves

4

Ingredients

• 1 cup cooked quinoa
• 1 shallot
• 1/2 cucumber
• 1 cup corn kernels
• Some mint leaves
• · 1 red bell pepper, diced
• · 1 avocado, diced
• · 1/4 cup chopped cilantro
• · Juice of 2 limes
• · Salt, pepper and olive oil to taste

Steps

1

Cook the quinoa for 15 minutes in boiling water. Once cooked, cool it by rinsing it with cold water and let it drain in a colander.

2

While the quinoa is cooking, rinse the tomatoes, remove the seeds and juices and cut the tomatoes into tiny cubes.

3

Peel the half cucumber, remove the seeds and cut it into very small cubes. Chop the mint and shallot very finely.

4

Toss all the vegetables with the cold quinoa. Season with lemon juice, salt, and olive oil!

Our tips

“To bolster your immune system”

• Ginger Zing: Grate fresh ginger over your salad for a zesty flavor and its anti-inflammatory effects
• Fishy Toppings: Top your salad with flakes of grilled salmon or chunks of tuna to add omega-3 fatty acids
• Turmeric Tinge: Add a teaspoon of ground turmeric to your quinoa while it’s cooking to infuse it with its anti-inflammatory properties.