- Health advice
- Oct 08, 2015
If you have spent the past winter months digging into warm, comforting pizzas, lasagnas and pastas, then perhaps your bulging waistline may not be ready for the coming sunny summer days by the pool or beach.
But if youré looking for tips and tricks to slim down, then here´s a delicious recipe for you.
It features a rainbow of fresh and vibrant veggies with a myriad of antioxidants, vitamins and minerals to boost energy, health and glow; quinoa for a hit of protein and fibre; and seeds for some extra heart-healthy fats and to aid in reducing inflammation throughout the body.
This dish is vegan, gluten-free, low in calories and super delicious and satisfying. It´s the perfect recipe to leap into spring and celebrate sunny days.
Serve fresh or store in the fridge for a quick and easy meal. It’s so colourful and pretty, you won´t be able to help yourself but share and enjoy.
Sesame Ginger & Quinoa Rainbow Salad
- 1 cup organic quinoa
- 2 cups filtered water
- 2 carrots (grated)
- 1 small yellow capsicum (finely diced)
- 1 small red capsicum (finely diced)
- ½ bunch basil (chopped)
- 1 red onion (finely chopped)
- 1 large avocado (diced)
- ½ cup pumpkin seeds
- 2 tbsp sesame seeds
- 1 tbsp ginger (finely minced)
- 4 tbsp sesame seed oil
- 2 tbsp rice vinegar
- 2 tbsp fresh lemon or lime juice
- ½ tsp Himalayan salt
- Place the quinoa and water in a pot and bring it to the boil, then lower the heat and simmer for approximately 15 minutes, or until the quinoa is soft and fluffy and the water has been absorbed. Once the quinoa is cooked, set aside to cool.
- In the meantime, prepare and mix all other hard ingredients in a large salad bowl. Once the quinoa has cooled down a little bit, gently mix it through the fresh ingredients.
- In a small bowl, prepare the dressing by mixing the sesame seed oil, lemon or lime, ginger, rice vinegar and salt then pour over the quinoa and veggie salad.
